High-Protein Chicken Enchilada Bowls
A hearty, satisfying meal made with tender shredded chicken, savory black beans, and vibrant bell peppers, all tossed together with enchilada sauce.
Ingredients
For the Base
- 2 cups shredded chicken Rotisserie chicken can be used for quicker prep.
- 1 can (15 oz) black beans, rinsed and drained Lentils or chickpeas can serve as a great alternative.
- 1 cup bell peppers, chopped Any color works; can substitute with zucchini or spinach.
- 1 medium onion, chopped
- 1 cup corn (fresh, frozen, or canned)
For the Sauce
- 1 cup enchilada sauce Store-bought or homemade.
To Serve
- 2 cups cooked rice or quinoa Cauliflower rice can be used for a low-carb option.
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Instructions
Preparation
- In a large pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and bell peppers, sautéing until they are soft and slightly translucent, about 5-7 minutes.
Mix Ingredients
- Stir in the shredded chicken, black beans, and corn. Mix everything together until well combined.
- Season the mixture generously with salt and pepper. Allow everything to heat through for about 3-5 minutes.
Serve
- Layer the cooked rice or quinoa on plates or in bowls.
- Spoon the chicken and bean mixture over the grain base.
Add Sauce
- Drizzle the enchilada sauce over the top before serving.
Enjoy
- Serve hot and enjoy your delicious High-Protein Chicken Enchilada Bowls!
Notes
Consider garnishing with fresh cilantro for a pop of color and flavor. A squeeze of lime juice adds brightness to the dish.