Craving Mexican food but want to keep it healthy? This High Protein Chicken Enchilada Bowl is your answer. Loaded with lean chicken, black beans, and corn, it brings all the flavor of traditional enchiladas without the tortillas. Perfect for meal prep, this bowl is a staple in my kitchen.
Whether you're bulking up or just need a quick dinner, these Chicken Enchiladas in bowl form are incredibly easy to make. The combination of quinoa and veggies makes it filling and nutritious. Top with avocado and cilantro for a fresh finish. Let's cook!
High Protein Chicken Enchilada Bowl – Easy Meal Prep Idea
Ingredients
Main Ingredients
Optional Toppings & Garnish
Instructions
- Dice the chicken and measure your chosen grain: Start by dicing the chicken and measuring your chosen grain.
- Sauté the chicken: In a large skillet, sauté the chicken over medium heat until golden and fully cooked.
- Add the remaining ingredients: Add the cooked quinoa or brown rice, black beans, corn, diced tomatoes, and enchilada sauce to the skillet.
- Season the mixture: Season with cumin, chili powder, salt, and pepper, and stir everything together.
- Simmer the mixture: Let the mixture simmer for 10-15 minutes, stirring occasionally, until heated through.
- Add cheese (optional): If desired, sprinkle cheese on top and cover for a minute until melted.
- Serve and garnish: Serve hot, garnished with sliced avocado and fresh cilantro.
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