Chicken Enchilada Bowls
A healthy, one-bowl twist on classic enchiladas. Juicy spiced chicken, black beans, brown rice (or quinoa), and colorful veggies are layered with a tangy tomato-based sauce and melted cheese. Perfect for a nutritious lunch or dinner, and great for meal prep.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings:4 bowls
Ingredients
For the Chicken
500g chicken breast or thighs, diced
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
½ tsp black pepper
For the Base
2 cups cooked brown rice or quinoa
1 cup cooked black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 red bell pepper, diced
1 small zucchini, diced
For the Sauce
1 cup tomato sauce or passata
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
1 tsp olive oil
Salt & pepper to taste
For Topping
½ cup shredded cheese (cheddar, mozzarella, or feta for Mediterranean twist)
Fresh cilantro or parsley, chopped
Optional: avocado slices, lime wedges, or Greek yogurt as a topping
Instructions
1. Cook the Chicken
Toss chicken with olive oil, paprika, cumin, garlic powder, chili powder, salt, and pepper.
Heat a skillet over medium-high heat.
Cook chicken 6–8 minutes until golden and fully cooked. Set aside.
2. Cook the Veggies
In the same skillet, sauté red bell pepper and zucchini for 3–4 minutes until slightly tender.
Add corn and black beans; cook 1–2 more minutes.
3. Make the Sauce
In a small pan, heat olive oil, then add tomato sauce, paprika, cumin, garlic powder, salt, and pepper.
Simmer for 3–4 minutes.
4. Assemble the Bowls
Place a scoop of cooked rice/quinoa in each bowl.
Add cooked veggies and beans.
Top with chicken.
Drizzle tomato sauce over the top.
Sprinkle with shredded cheese and fresh herbs.
Optional: add avocado slices, lime juice, or a dollop of Greek yogurt.
Tips
Non-spicy version: Skip chili powder and use smoked paprika for flavor.
Extra protein: Add chickpeas or kidney beans along with black beans.
Make ahead: Keep components separate in containers; assemble just before eating.
Mediterranean twist: Use feta cheese instead of cheddar and add olives.
Nutritional Information
Calories: 480 kcal
Protein: 38 g
Carbs: 50 g
Fat: 14 g
Fiber: 8 g