Go Back
–+ servings
High-Protein Chicken Enchilada Bowls

Bold High-Protein Chicken Enchilada Bowls You'll Crave

Enjoy satisfying High-Protein Chicken Enchilada Bowls packed with flavor, nutrition, and customization options for every family member.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Dinner Ideas
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless, skinless chicken breasts ideal for grilling or baking
  • 2 tablespoon olive oil to help spices adhere
  • 1.5 teaspoon ground cumin warm, earthy flavor
  • 1.5 teaspoon smoked paprika adds depth and color
  • 1 teaspoon chili powder adjust heat as desired
  • 1 teaspoon garlic powder for aromatic flavor
  • 1 teaspoon onion powder enhances savory taste
  • 0.5 teaspoon dried oregano pairs perfectly with spices
  • 0.75 teaspoon fine sea salt enhances flavors
  • 0.5 teaspoon black pepper adds subtle kick
  • 1 lime juice juice of 1 lime
For the Enchilada Sauce
  • 1 tablespoon olive oil for sautéing
  • 2 tablespoon all-purpose flour acts as thickening agent
  • 2 tablespoon chili powder for enchilada sauce flavor
  • 1 teaspoon ground cumin to tie flavors together
  • 0.5 teaspoon garlic powder for flavor
  • 0.5 teaspoon onion powder enhances depth
  • 0.5 teaspoon dried oregano for aromatic touch
  • 0.25 teaspoon smoked paprika adds subtle smokiness
  • 0.25 teaspoon black pepper adds mild heat
  • 0.5 teaspoon salt to taste
  • 2 cups low-sodium chicken broth liquid base for sauce
  • 1 can tomato paste adds rich flavor
For the Bowl Assembly
  • 2 cups cooked brown rice or quinoa as the grain base
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn kernels thawed or canned
  • 1 large red bell pepper diced
  • 1 small red onion finely diced
  • 1 cup cherry or grape tomatoes halved
  • 1 medium avocado diced
  • 0.25 cup fresh cilantro chopped
  • 1 cup plain nonfat Greek yogurt or high-protein sour cream
  • 1 cup reduced-fat shredded cheese optional
For Serving
  • lime wedges for serving
  • sliced jalapeños optional
  • shredded lettuce or cabbage optional
  • hot sauce or salsa optional
  • pickled red onions optional

Equipment

  • medium saucepan
  • large bowl
  • grill or oven

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Pat the chicken dry and marinate in a mixture of olive oil and spices for at least 30 minutes.
  2. Cook the Grain Base: Cook brown rice or quinoa as directed until fluffy.
  3. Make the Enchilada Sauce: Sauté olive oil and flour, then add spices, broth, and tomato paste, simmering until thick.
  4. Cook the Marinated Chicken: Grill, pan-sear, or bake the chicken until fully cooked.
  5. Toss Chicken with Enchilada Sauce: Mix the diced chicken with the warm enchilada sauce.
  6. Prepare Bowl Components: Arrange the black beans, corn, diced vegetables, avocado, and cilantro.
  7. Assemble the Bowls: Layer the grain base, sauced chicken, and toppings in bowls.
  8. Serve and Store: Serve warm or store components separately for meal prep.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 10IUVitamin C: 50mgCalcium: 15mgIron: 20mg

Notes

Marinate chicken for at least 30 minutes for enhanced flavor. Store leftovers separately for best results.

Tried this recipe?

Let us know how it was!