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u3887994962 high protein chicken enchilada bowl shredded chic 2aa80ce0 a505 4673 aa6b ef97a46dd9ab 0

Easy High Protein Chicken Enchilada Bowls

These high protein chicken enchilada bowls are packed with shredded chicken, enchilada sauce, rice, beans, and fresh toppings. Perfect for healthy meal prep and quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 1.5 lb Boneless skinless chicken breast
  • 1.5 cups Red enchilada sauce
  • 1 tbsp Taco seasoning
Rice & Toppings
  • 2 cups Cooked rice white or brown
  • 15 oz Black beans drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Shredded cheddar cheese
  • 0.5 cup Plain Greek yogurt for topping
  • 0.5 cup Salsa
  • 2 tbsp Fresh cilantro chopped
  • 1 lime Lime wedges cut into wedges

Equipment

  • Large Skillet
  • Medium Saucepan
  • Mixing bowls

Method
 

Instructions
  1. Season the chicken breasts with taco seasoning. Cook in a skillet over medium heat for 6–8 minutes per side until fully cooked. Remove and let rest for 5 minutes.
  2. Shred the chicken using two forks. Return to the skillet and stir in the enchilada sauce. Simmer for 3–5 minutes until heated through.
  3. Warm the black beans and corn in a saucepan over medium heat until heated through.
  4. Divide cooked rice into serving bowls. Top with enchilada chicken, beans, and corn.
  5. Sprinkle shredded cheese on top while warm so it melts slightly. Finish with Greek yogurt, salsa, chopped cilantro, and a squeeze of fresh lime juice before serving.

Notes

Store bowls without fresh toppings for up to 4 days in the refrigerator. Add yogurt, salsa, and lime just before serving for best freshness.