High Protein Chicken Enchilada Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked brown rice or quinoa
- 1 cup red enchilada sauce (low sodium preferred)
- 1/2 cup non-fat plain Greek yogurt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 medium bell pepper, diced
- 1/2 yellow onion, diced
- 1/2 cup shredded Mexican blend cheese
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast and season with cumin, smoked paprika, salt, and pepper. Cook for about 5-6 minutes until the chicken is browned and nearly cooked through. Add the diced onions and bell peppers to the skillet and sáuté for another 3-4 minutes until the vegetables begin to soften.
- Lower the heat to medium. Pour the red enchilada sauce over the chicken and vegetable mixture. Add the black beans and corn. Stir everything together to ensure the chicken is well-coated. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld and the chicken to finish cooking completely.
- Remove the skillet from the heat. Stir in the plain Greek yogurt until it is fully incorporated and the sauce looks creamy. This adds a boost of protein and a tangy richness without the need for heavy cream or excessive cheese. Taste and adjust seasonings if necessary.
- Divide the cooked brown rice or quinoa equally into four bowls. Top each bowl with a generous portion of the creamy chicken enchilada mixture. Sprinkle the shredded cheese over the top while the mixture is still hot so it melts perfectly.
- Finish each bowl with a sprinkle of fresh cilantro and a squeeze of lime juice. The acidity from the lime cuts through the richness of the sauce and brightens the whole dish.