High Protein Chicken Enchilada Bowl
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
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
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.