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Four meal prep bowls filled with quinoa, chicken enchilada mixture, scrambled egg whites, avocado, and cilantro

High-Protein Chicken Enchilada Breakfast Bowls

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 425
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1.5 cups liquid egg whites
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup red enchilada sauce
  • 2 cups cooked quinoa
  • 1/2 cup shredded low-fat Mexican blend cheese
  • 1/2 cup non -fat Greek yogurt
  • 1 medium avocado , sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder

Method
 

  1. Place a large non-stick skillet over medium heat and lightly coat with cooking spray.
  2. Pour the liquid egg whites into the skillet and scramble until fully cooked and set, then remove from heat and set aside.
  3. In the same skillet, combine the shredded chicken, black beans, enchilada sauce, cumin, and chili powder.
  4. Simmer the chicken mixture for 5 to 7 minutes until the sauce is reduced and the mixture is hot.
  5. Gently fold the scrambled egg whites into the chicken and sauce mixture.
  6. Distribute 1/2 cup of cooked quinoa into each of four meal prep bowls.
  7. Divide the chicken and egg mixture evenly over the quinoa bases.
  8. Top each bowl with 2 tablespoons of shredded cheese while still warm to allow for melting.
  9. Garnish each bowl with 2 tablespoons of Greek yogurt, avocado slices, and chopped cilantro before serving.