High-Protein Chicken Enchilada Bowls
A delicious and satisfying meal combining tender chicken, fluffy quinoa, and hearty black beans, topped with creamy avocado and fresh cilantro, perfect for any day of the week.
Ingredients
Main Ingredients
- 2 pieces Chicken breasts Juicy and lean; substitute with shredded rotisserie chicken for quicker prep.
- 1 cup Quinoa Use brown rice if needed.
- 1 can Black beans Canned for ease.
- 1 cup Corn Canned or frozen.
- 1 cup Enchilada sauce Choose your preferred spice level.
- 1 cup Shredded cheddar cheese Use dairy-free cheese if needed.
- 1 pieces Avocado For topping.
- 1/4 cup Cilantro Fresh.
- 1 pieces Lime For squeezing over bowls.
Spices and Condiments
- 1 tablespoon Olive oil For sautéing.
- 2 cloves Garlic Minced.
- 1 pieces Onion Diced.
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt To taste
- Pepper To taste
Optional Additions
- 1 cup Spinach or zucchini For extra nutrition.
- to taste Chipotle powder For a smoky kick.
Instructions
Preparation
- Gather your ingredients: chicken, quinoa, beans, peppers, and spices.
- Pre-cook quinoa according to package instructions.
- Dice the onion and garlic, and chop the bell peppers into bite-sized pieces.
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add the onion and garlic; sauté until fragrant and golden (about 2-3 minutes).
- Stir in diced chicken, spices, and bell peppers. Cook until the chicken is no longer pink (about 6-8 minutes).
- Add the cooked quinoa, black beans, corn, and enchilada sauce. Mix well and let it simmer for 5 minutes.
Serving
- Spoon the mixture into bowls.
- Top with shredded cheese and let it melt for a minute.
- Garnish with avocado, cilantro, and a squeeze of lime before serving.
Notes
Meal prep friendly, can be stored in airtight containers. Keeps well in the fridge for up to 4 days. Freezes for up to 2 months. Spice variations and additional garnishes recommended.