Go Back
- 1 pound boneless, skinless chicken breast - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 cup cooked brown rice or quinoa I use boneless, skinless chicken breast for this dish. It cooks quickly and stays juicy. Olive oil adds richness and helps the spices stick. The spices, like chili powder, cumin, garlic, and onion powder, give great flavor. Black beans are packed with protein and fiber. Corn adds sweetness and color, while diced tomatoes bring freshness. I often choose brown rice or quinoa as the base for added nutrition. - 1 cup shredded low-fat cheese (cheddar or Mexican blend) - ½ cup plain Greek yogurt (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I love topping these bowls with low-fat cheese. It melts beautifully and adds creaminess. Greek yogurt is a fantastic substitute for sour cream. It’s thick, tangy, and rich in protein. Fresh cilantro gives a vibrant touch and brightens every bite. Lime wedges add a zesty flavor that enhances the dish. This dish is high in protein. Each serving offers around 30 grams from chicken, beans, and yogurt. The chicken breast packs the most protein, while beans add fiber and nutrients. This meal is balanced with carbs from rice or quinoa, keeping you full. Greek yogurt boosts protein even more while keeping fat low. It also includes probiotics, which are good for gut health. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This ensures a hot environment for cooking. Next, heat one tablespoon of olive oil in a large skillet over medium heat. Season the chicken breast with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Place the chicken in the skillet and cook for about 6-7 minutes on each side. The chicken should be fully cooked and no longer pink in the middle. Once done, remove it from the skillet and let it rest for a few minutes before shredding. Once the chicken has cooled, it’s time to shred it. I like to use two forks for this task, but you can also use your hands if you prefer. Shred the chicken into bite-sized pieces and set it aside. This step makes it easier to combine with the other ingredients later. In a large mixing bowl, combine the shredded chicken with the black beans, corn, and diced tomatoes. Add in the cooked brown rice or quinoa. Mix everything well to ensure the flavors blend. This mixture is now ready to be portioned into serving bowls. Divide the chicken and bean mixture evenly among four serving bowls. Top each bowl with a generous handful of shredded low-fat cheese. Now, place the bowls in the preheated oven for about 5-7 minutes. This allows the cheese to melt and get bubbly, making it extra delicious. After removing the bowls from the oven, let them cool for a minute. Top each bowl with a dollop of plain Greek yogurt for creaminess. Finally, sprinkle fresh cilantro on top for a burst of flavor. Serve with lime wedges on the side to add a zesty kick. - To ensure juicy chicken, use a meat thermometer. Cook until it reaches 165°F. This helps keep the chicken moist. - If you want spice, try adding cayenne pepper. For a milder taste, use paprika. - Use fresh herbs like oregano instead of dried. Fresh herbs give a bright flavor boost. - Pair the bowls with a side of mixed greens or tortilla chips. This adds crunch and freshness. - For dietary needs, use quinoa instead of rice for gluten-free options. Swap out cheese for avocado for a dairy-free choice. - Store prepped ingredients in airtight containers. This keeps them fresh for up to three days. - For reheating, pop the bowl in the microwave for 2-3 minutes. You can also heat it in the oven at 350°F for about 10 minutes. Pro Tips Marinate for More Flavor: For an extra burst of flavor, marinate the chicken in the spice mix and olive oil for at least 30 minutes before cooking. Cheese Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor. Meal Prep Friendly: These bowls are great for meal prep! Assemble them without the yogurt and cheese, then store in the fridge for up to 4 days. Customize Your Toppings: Feel free to add your favorite toppings like avocado, jalapeños, or salsa to personalize each bowl to your taste. {{image_2}} You can easily swap the chicken with turkey if you want a change. Turkey has a similar taste and keeps the protein high. If you're looking for a plant-based option, try using tofu. Tofu absorbs flavors well, making it a great fit for enchilada bowls. You can even use jackfruit for a more unique texture. Each option gives you a delicious way to enjoy this meal. Add more vegetables to your bowls for extra nutrition. Chopped bell peppers, zucchini, or spinach blend well with the other ingredients. You can also try different grains like quinoa or farro for a fun twist. To amp up the flavor, add salsa or jalapeños. These ingredients add a nice kick and lend depth to the dish. Incorporating regional flavors can make your bowls unique. For example, use black beans for a classic Mexican style, or try pinto beans for a Southwestern flair. You can also experiment with different types of rice, like cilantro-lime rice for a zesty touch. Each twist lets you explore new tastes while keeping the meal high in protein. To keep your chicken enchilada bowls fresh, store leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Make sure to let them cool before sealing. They can last in the fridge for up to 3-4 days. If you want to save your enchilada bowls for later, freezing is a great option. Divide the bowls into portions and wrap them tightly in plastic wrap. Place them in freezer-safe bags or containers. They can stay good in the freezer for up to 2-3 months. When you're ready to eat, take a bowl out and let it thaw in the fridge overnight. To reheat, you can use the microwave or oven. If using the microwave, heat for about 3-5 minutes. If using the oven, preheat to 350°F (175°C) and bake for 15-20 minutes until heated through. Enjoy your delicious meal again! Each serving of the chicken enchilada bowl has about 30 grams of protein. The chicken breast is a great source of lean protein. Adding black beans also boosts the protein content. This makes it filling and nutritious, perfect for a high-protein meal. Yes, you can use a slow cooker. Just season the chicken and place it in the slow cooker. Add the olive oil, spices, black beans, corn, and tomatoes. Cook on low for 6-8 hours or high for 3-4 hours. Once done, shred the chicken and mix with the other ingredients. If you want a low-carb option, skip the brown rice or quinoa. Instead, use cauliflower rice. You can also add more veggies like zucchini or bell peppers. These swaps keep the dish tasty while lowering the carbs. To add more flavor, try using different spices. You can add smoked paprika or chipotle powder for a smoky taste. Adding a squeeze of lime juice before serving brightens the dish. You can also top with salsa or avocado for extra flavor. Yes, you can make this recipe vegan. Substitute the chicken with jackfruit or tofu. Use vegan cheese instead of regular cheese. Replace Greek yogurt with a dairy-free yogurt. These swaps keep the meal delicious while making it plant-based. This article gives you a simple guide to making delicious chicken enchilada bowls. We covered main ingredients like chicken, beans, and spices. I showed you how to prepare the chicken, layer the ingredients, and add tasty toppings. Remember, using Greek yogurt boosts the protein and lowers calories. Experiment with different proteins and flavors to find your favorite twist. Whether you enjoy leftovers or make a big batch, these bowls are fun and easy. Try them today for a tasty and healthy meal!

High Protein Chicken Enchilada Bowls

A delicious and nutritious bowl featuring shredded chicken, black beans, corn, and topped with cheese and Greek yogurt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup cooked brown rice or quinoa
  • 1 cup shredded low-fat cheese (cheddar or Mexican blend)
  • 0.5 cup plain Greek yogurt (for topping)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 lime lime wedges (for serving)
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Place the chicken in the skillet, cooking for about 6-7 minutes on each side until fully cooked and no longer pink in the middle. Remove from skillet and let rest before shredding.
  • Once cooled, shred the cooked chicken using two forks or your hands and set aside.
  • In a large mixing bowl, combine the shredded chicken with black beans, corn, diced tomatoes, and cooked brown rice or quinoa. Mix well to incorporate all the ingredients.
  • Divide the mixture evenly among four serving bowls. Top each bowl with a generous handful of shredded cheese.
  • Place the bowls in the preheated oven for about 5-7 minutes or until the cheese has melted and is bubbly.
  • Remove the bowls from the oven and let cool for a minute. Top each bowl with a dollop of Greek yogurt and sprinkle with fresh cilantro. Serve with lime wedges on the side for an extra punch of flavor.

Notes

Feel free to customize with your favorite toppings.
Keyword chicken, enchiladas, healthy, high protein