Description
High-Protein Chicken Enchilada Bowls are a deliciously satisfying dish that combines tender chicken, zesty salsa, creamy avocado, and vibrant veggies. Perfect for family dinners or meal prep, these bowls are packed with flavor and nutrition, making them an ideal choice for any occasion. Enjoy the mouthwatering experience that transports you back to cherished culinary memories.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup red enchilada sauce
- 1 can (15 oz) black beans, rinsed
- 2 fresh bell peppers, chopped
- 1 cup shredded cheddar cheese
- 2 ripe avocados, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Preheat oven to 375°F (190°C). Place seasoned chicken breasts in a baking dish and cover with foil. Bake for 25-30 minutes until cooked through.
- Shred the cooked chicken using two forks.
- In a skillet over medium heat, sauté chopped bell peppers until softened (about 5 minutes).
- Stir in black beans and red enchilada sauce; simmer for 5 minutes.
- Assemble bowls by layering shredded chicken, bean mixture, and topping with cheese. Broil for 2-3 minutes until bubbly.
- Finish with avocado slices, cilantro, and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 110mg