High Protein Chicken Enchilada Bowls Zesty
Elevate your weeknight dinners with these High Protein Chicken Enchilada Bowls, a flavorful dish brimming with succulent chicken, zesty enchilada sauce, and vibrant vegetables. Perfect for meal prep or family gatherings, this customizable recipe is not only delicious but also packed with protein and fiber to keep you energized. Ideal for busy nights, these bowls can be prepared in under 30 minutes, making them a go-to option for a quick yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 lb boneless skinless chicken breasts
- 1 cup zesty enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup bell peppers, chopped (any color)
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese (optional; cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Salt and pepper to taste
- Spices (cumin or paprika) to taste
Instructions
- Season the chicken breasts with salt, pepper, and desired spices.
- In a skillet over medium heat, cook the chicken for 6-7 minutes on each side until fully cooked. Remove from heat and let it rest before shredding.
- In the same skillet, sauté bell peppers and corn for about 3-4 minutes until tender but crisp.
- Stir in black beans and enchilada sauce; heat through for another 2-3 minutes.
- In serving bowls, layer shredded chicken followed by the vegetable-bean mixture. Top with cheese if desired.
- Garnish with fresh cilantro before serving warm.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 40g
- Cholesterol: 80mg