There’s something about this chicken enchilada bowl that feels like a warm hug after a long day. I remember the first time I made it, juggling between emails and dinner prep, and almost burning the garlic because my mind was elsewhere. Somehow, that slight chaos made the whole experience more real — the smell of cumin and chili powder filling the kitchen, the gentle sizzle that promised comfort ahead. When I finally sat down with the bowl, the creamy avocado and tangy Greek yogurt balanced the spices perfectly, making me forget the little distractions and just enjoy the moment.

This bowl is the kind of meal that’s easy to love because it’s real food that fits into busy lives. It’s not fancy, but it’s packed with flavors that keep you coming back for more, especially when you want something hearty without too much effort.

Why You’ll Love It

It’s packed with protein and fiber to keep you full and energized.
The blend of spices gives it a satisfying kick without being overwhelming.
It’s simple — and that’s kind of the point. No complicated steps or rare ingredients.
Leftovers hold up well for a couple of days, though the avocado is best fresh.
It’s easy to customize with whatever you have on hand, which is handy when life’s unpredictable.

For those moments when you want to feel nourished but not tied to a recipe, this bowl works like a charm.

High Protein Chicken Enchilada Bowl

Print Recipe

A nutritious and flavorful high protein chicken enchilada bowl packed with tender chicken, black beans, brown rice, and a zesty enchilada sauce. Perfect for a wholesome meal that’s both satisfying and easy to prepare.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
1 medium avocado, sliced
1/2 cup plain Greek yogurt

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the skillet and season with cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and no longer pink inside.
Stir in black beans, corn, and enchilada sauce. Cook for an additional 5 minutes until heated through.
In four serving bowls, divide the cooked brown rice evenly.
Top the rice with the chicken and enchilada sauce mixture.
Sprinkle shredded cheddar cheese over each bowl while the mixture is hot to allow it to melt slightly.
Garnish each bowl with chopped fresh cilantro, sliced avocado, and a dollop of plain Greek yogurt.
Serve immediately and enjoy your high protein chicken enchilada bowl.

Kitchen Notes: I usually use a sturdy skillet to get a good sear on the chicken, but a wide pan or sauté pan works just as well. This bowl pairs nicely with a simple green salad or some tortilla chips for crunch. Sometimes I swap brown rice for quinoa or cauliflower rice when I’m in a hurry, though I haven’t tested all the variations thoroughly. Adding a squeeze of lime or a bit more cilantro can brighten it up, depending on your mood.

FAQ

Can I make this ahead of time? You can prep most of it in advance, but it’s best to add the avocado and yogurt right before serving to keep things fresh.

Is it spicy? It has a gentle warmth from the spices, but nothing too intense. Adjust chili powder to your liking.

What if I don’t eat dairy? Greek yogurt can be swapped for a dairy-free alternative, and you can omit the cheese or use a plant-based version.

Can I freeze leftovers? I wouldn’t recommend freezing because the avocado and yogurt don’t freeze well, but the rest should be fine reheated gently.

Ready to make something comforting without the hassle? Give this chicken enchilada bowl a try and see how it fits into your weeknight routine.