Description
A simple and tasty Chicken Enchilada Bowl combining chicken, beans, corn, and spices, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Sliced avocado and fresh cilantro for garnish
Instructions
- Begin by cooking the quinoa or brown rice according to package instructions. Set aside once done.
- While the grain is cooking, cut the chicken breast into small pieces.
- In a large skillet, heat a bit of olive oil over medium heat. Add the chicken and season with cumin, chili powder, salt, and pepper.
- Cook the chicken until it is no longer pink, about 5-7 minutes.
- Add the black beans, corn, diced tomatoes, and enchilada sauce to the skillet. Stir well to combine and let it cook on low heat for another 5 minutes.
- To serve, place a scoop of quinoa or brown rice in a bowl. Top with the chicken mixture. If desired, sprinkle with shredded cheese.
- Garnish with sliced avocado and fresh cilantro.
Notes
For faster prep, consider using rotisserie chicken. Feel free to add extra veggies or make it spicy with jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg