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Chicken Enchilada Meal Prep Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 32 reviews
  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Description

This Chicken Enchilada Meal Prep Bowls recipe offers a delicious and nutritious way to enjoy enchilada flavors all week long. Featuring tender chicken breast, flavorful jasmine rice cooked in enchilada sauce and chicken broth, topped with melted cheddar cheese, and complemented by a fresh black bean and corn salsa, these bowls are perfect for lunch or dinner meal prep.

Ingredients

Units Scale

For the Bowls:

  • 1.5 lbs Chicken breast
  • 1 cup Jasmine rice
  • 1 cup Enchilada sauce
  • 2 cups Chicken broth
  • 1/2 cup Cheddar cheese

For the Black Bean and Corn Salsa:

  • 1 14.5 oz can Black beans
  • 1 cup Corn (frozen or canned)
  • 1/2 cup Diced tomatoes
  • 1/4 cup Diced green onion
  • 1/4 cup Chopped fresh cilantro
  • 1 Lime (juiced)
  • 1 tsp Sea salt

Instructions

  1. Preheat and prepare bowls: Preheat the oven to 350 degrees F. Spray each of your 4 meal prep bowls with non-stick cooking spray and place them on a large baking sheet.
  2. Assemble ingredients in bowls: Place 1/4 cup of jasmine rice in each bowl. Cut the chicken breast into smaller pieces and add 4 to 6 ounces into each bowl on top of the rice. Pour 1/4 cup enchilada sauce and 1/2 cup chicken broth into each bowl, then stir gently to combine ingredients.
  3. Bake the bowls: Bake in the preheated oven for 40 minutes. After baking, stir each bowl to check that the broth is absorbed. If needed, bake for an additional 5 minutes for the rice to fully cook and absorb liquids.
  4. Add cheese and melt: Sprinkle a few tablespoons of shredded cheddar cheese on top of each bowl. Return the bowls to the oven for 3 to 5 minutes until the cheese melts completely.
  5. Make black bean and corn salsa: While bowls are baking, drain and rinse the black beans and corn. In a mixing bowl, combine beans, corn, diced tomatoes, diced green onion, chopped cilantro, lime juice, and sea salt. Stir thoroughly to mix all ingredients.
  6. Serve or store: Once baked, remove the bowls and let them cool for about 10 minutes. The rice will continue to cook slightly during this time. Add black bean and corn salsa on top before serving or store salsa separately. Cover and refrigerate bowls for up to 5 days for meal prep.

Notes

  • You can use between 1 and 1.5 pounds of chicken breast depending on protein preference. Tenderloin strips can make cutting easier.
  • Any store-bought enchilada sauce works well. Trader Joe’s enchilada sauce is recommended for its clean ingredients and great flavor.
  • Feel free to substitute cheddar cheese with Monterey Jack or pepper jack cheese according to your taste.
  • If you prefer, the black bean and corn salsa can be added right before eating or served on the side.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 8 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Find it online: https://citrusoven.com/chicken-enchilada-meal-prep-bowls-recipe/