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High-Protein Chicken Enchilada Bowls

Delicious High-Protein Chicken Enchilada Bowls You’ll Love

Enjoy these High-Protein Chicken Enchilada Bowls, a delicious meal packed with flavor and protein, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main dishes
Cuisine Mexican
Servings 4 bowls
Calories 450 kcal

Equipment

  • large bowl
  • Medium saucepan
  • Skillet
  • Grill
  • Baking sheet

Ingredients
  

For the Chicken Marinade

  • 4 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • 1 juice of lime about 1 lime

For the Enchilada Sauce

  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour or gluten-free flour blend
  • 1 tablespoon chili powder for enchilada sauce
  • 1 teaspoon ground cumin for enchilada sauce
  • 1 teaspoon garlic powder for enchilada sauce
  • 1 teaspoon onion powder for enchilada sauce
  • 1 teaspoon dried oregano for enchilada sauce
  • 1 teaspoon smoked paprika for enchilada sauce
  • 1 teaspoon black pepper for enchilada sauce
  • to taste salt for enchilada sauce
  • 2 cups low-sodium chicken broth
  • 2 tablespoons tomato paste

For the Bowls

  • 2 cups cooked brown rice or quinoa
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1 large red bell pepper diced
  • 1 small red onion diced
  • 1 cup cherry or grape tomatoes halved
  • 1 medium avocado diced
  • ¼ cup chopped fresh cilantro
  • ½ cup plain nonfat Greek yogurt optional
  • ½ cup reduced-fat shredded Mexican blend cheese or cheddar optional
  • 2 pieces lime wedges for serving

Optional Toppings

  • ¼ cup extra chopped cilantro
  • ¼ cup sliced jalapeños
  • 1 cup shredded lettuce or cabbage
  • to taste hot sauce or salsa
  • ¼ cup pickled red onions

Instructions
 

Step-by-Step Instructions

  • Start by patting the chicken breasts dry with paper towels. In a large bowl, whisk together olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, salt, pepper, and lime juice. Add the chicken breasts, turning to coat evenly. Cover and marinate in the refrigerator for at least 20–30 minutes.
  • While the chicken is marinating, cook brown rice or quinoa according to the package instructions. Once ready, fluff the grains with a fork and season lightly with salt if desired.
  • In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Whisk in the flour, cooking for 30–60 seconds until it forms a smooth paste. Stir in chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, black pepper, and salt. Gradually whisk in chicken broth, then add tomato paste. Bring to a gentle simmer, cooking for 5–7 minutes.
  • To cook the marinated chicken, choose your preferred method: grill, pan-sear, or bake. For grilling, preheat the grill to medium-high, lightly oil the grates, and grill the chicken for 5–7 minutes per side until cooked through. For pan-searing, heat oil in a skillet over medium-high heat and cook chicken for 6–7 minutes per side. For baking, preheat the oven to 400°F and bake for 20–25 minutes.
  • Once cooked, let the chicken rest for 5 minutes, then dice or slice the chicken into bite-sized pieces.
  • In a large mixing bowl, place the chicken and pour about 1 to 1.5 cups of warm enchilada sauce over the chicken. Toss gently until well coated.
  • Prepare the bowl components by arranging the black beans, corn, diced bell pepper, diced red onion, tomatoes, avocado, cilantro, Greek yogurt, and optional toppings in separate small bowls.
  • For each bowl, start with ½ to ¾ cup of cooked grains as the base. Spoon a portion of enchilada chicken over the grains, then add black beans, corn, diced bell pepper, red onion, and tomatoes. Top with Greek yogurt and cheese if using, avocado, and cilantro.
  • Serve immediately while warm, drizzled with any reserved enchilada sauce and a squeeze of lime juice.

Notes

Marinate chicken for longer if possible, and customize toppings to your liking! Store in airtight containers for easy meal prep.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 35mgCalcium: 200mgIron: 3.5mg
Keyword Chicken Enchiladas, customizable bowls, healthy dinner, High-Protein Chicken Enchilada Bowls, meal prep
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