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Four meal prep containers filled with quinoa, shredded chicken, black beans, corn, and melted cheese topped with cilantro.

High Protein Chicken Enchilada Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cooked and shredded
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 1/2 cup red enchilada sauce
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup shredded low-fat Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tbsp lime juice

Method
 

  1. In a small bowl, whisk together the red enchilada sauce, Greek yogurt, cumin, and garlic powder until smooth and well-incorporated.
  2. In a large mixing bowl, combine the shredded chicken, black beans, and corn.
  3. Pour the sauce mixture over the chicken mixture and toss until all components are evenly coated.
  4. Distribute the cooked quinoa evenly across four meal-prep containers or bowls.
  5. Layer the chicken and bean mixture over the quinoa.
  6. Top each bowl with 2 tablespoons of shredded Monterey Jack cheese.
  7. Heat in a microwave for 1 to 2 minutes or until the cheese is melted and the bowl is heated through to an internal temperature of 165°F.
  8. Finish with a garnish of chopped cilantro and a drizzle of lime juice.