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Flavor-Packed High-Protein Chicken Enchilada Bowls

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A delicious and nutritious bowl filled with chicken, quinoa, black beans, and vibrant veggies, topped with gooey cheese and fresh avocado.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb boneless skinless chicken breast
  • 2 cups cooked quinoa (substitute with brown rice if desired)
  • 1 cup canned black beans (rinsed and drained)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 cup red bell pepper (diced)
  • 1 cup green bell pepper (diced)
  • 1 small red onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2 cups enchilada sauce
  • 1 cup shredded cheddar cheese (or Monterey Jack)
  • 1 tablespoon olive oil (for sautéing)
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • Salt (to taste)
  • Pepper (to taste)
  • 1 avocado (sliced, for serving)
  • Fresh cilantro (chopped, for garnish)
  • Lime wedges (for serving)

Instructions

  1. Gather your ingredients! Dice the red and green bell peppers, chop the onion, and mince the garlic.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, cooking until they are fragrant and translucent, about 3-4 minutes.
  3. Sprinkle paprika, cumin, salt, and pepper over the chicken breast. Make it flavorful and juicy!
  4. Add the seasoned chicken to the skillet. Sear until golden brown and cooked through, roughly 6-8 minutes per side. Remove and let rest for a few minutes.
  5. In the same skillet, toss in the diced bell peppers and corn. Sauté until they are tender and colorful, about 5 minutes.
  6. Stir in black beans and cooked quinoa, combining all those delicious flavors into the skillet. Let it warm together for another 2-3 minutes.
  7. Slice the rested chicken into strips and add it back to the skillet along with the enchilada sauce. Stir gently to coat everything beautifully.
  8. Sprinkle shredded cheddar cheese over the mix and cover the skillet for a minute. Let the cheese melt until gooey and bubbly.
  9. Spoon the enchilada mixture into bowls. Top with sliced avocado, fresh cilantro, and a squeeze of lime for that finishing touch.

Notes

Customize the vegetables based on your preferences. Use pre-cooked chicken to save time. For a vegetarian version, skip the chicken and add more beans or tofu.

  • Author: elfassimaryam243gmail-com
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Mexican
  • Diet: High-Protein

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 75mg

Find it online: https://WWW.delishwithme.com/flavor-packed-high-protein-chicken-enchilada-bowls/

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