Description
Enjoy these Chicken Enchilada Protein Bowls for a quick, healthy, and satisfying meal. Perfect for meal prep and packed with protein.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can enchilada sauce
- 1 cup cooked brown rice
- 1 cup shredded cheddar cheese
- Optional toppings: avocado, sour cream, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Cut chicken breasts into bite-sized pieces.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through.
- Add onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in black beans, corn, and enchilada sauce. Bring to a simmer and cook for 5 minutes.
- Divide brown rice among bowls. Top with chicken mixture and shredded cheese.
- Optional: add avocado, sour cream, and cilantro.
Notes
- Adjust the amount of enchilada sauce to your preference.
- Use rotisserie chicken to save time.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican