High Protein Chicken Enchilada Bowls
Seasoned seared chicken breast, black beans, corn, and red enchilada sauce over chicken broth rice with melted cheddar -- a bold, filling weeknight bowl with over 30 grams of protein per serving.
Equipment
- Large skillet
- Medium Pot with Lid
- Meat thermometer
- Two forks (for shredding)
- Mixing bowl
Ingredients
- 1 lb boneless skinless chicken breasts pounded to even 3/4-inch thickness
- 1 tbsp olive oil for searing
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup uncooked white rice or instant brown rice
- 2 cup low-sodium chicken broth for cooking the rice
- 15 oz canned black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 10 oz red enchilada sauce canned
- 1 cup shredded cheddar cheese or Mexican blend
- optional toppings: sour cream or Greek yogurt, guacamole, sliced jalapenos, fresh cilantro, diced tomatoes to taste
Instructions
- Bring 2 cups of chicken broth to a boil in a medium pot. Add 1 cup of rice, stir once, cover, and reduce heat to a low simmer. Cook for about 20 minutes until all liquid is absorbed and rice is fluffy. Keep covered and set aside.
- While rice cooks, pound the chicken breasts to an even 3/4-inch thickness. Season both sides evenly with chili powder, cumin, garlic powder, onion powder, salt, and black pepper, pressing the spices in so they adhere well.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook for 5 to 7 minutes per side until deeply golden and the internal temperature reads 165 degrees F on a meat thermometer. Transfer to a plate and rest for 5 minutes, then shred with two forks.
- Without cleaning the skillet, reduce heat to medium. Add the rinsed black beans, corn kernels, and red enchilada sauce. Stir to combine and cook for 3 to 4 minutes until warmed through and just bubbling at the edges.
- Add the shredded chicken to the skillet and stir generously to coat everything in the sauce. Taste and adjust seasoning with additional chili powder, salt, or pepper as needed.
- Divide the cooked rice evenly among four bowls. Spoon the chicken and enchilada mixture generously over the rice. Top with shredded cheddar cheese and let residual heat melt it, or microwave each bowl for 20 seconds. Add desired toppings and serve immediately.
