Description
A protein-packed meal with tender chicken, black beans, corn, and enchilada sauce served over rice.
Ingredients
Scale
- 2 boneless, skinless chicken
- 1 cup cooked brown rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup enchilada sauce
- 1/2 cup shredded cheese
- 1/4 cup diced onions
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat. Add diced onions and cook until soft.
- Season chicken with cumin, chili powder, salt, and pepper. Add to the pan and cook for 6-7 minutes per side until fully done.
- Shred the cooked chicken using two forks.
- In a bowl, layer cooked rice, shredded chicken, black beans, corn, and enchilada sauce.
- Top with shredded cheese and serve warm.
Notes
- Use rotisserie chicken for a quicker option.
- Add avocado or Greek yogurt for extra creaminess.
- Adjust spice levels to your preference.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 90mg
Keywords: high protein, chicken enchilada bowls, Mexican food, easy dinner