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High-Protein Chicken Enchilada

High-Protein Chicken Enchilada Bowls for a Healthy Fiesta

High-Protein Chicken Enchilada Bowls are delicious, healthy, and packed with flavor and 30 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Breasts Substitute with turkey or tofu for vegetarian option
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic Powder Can substitute with minced garlic
  • 1 teaspoon Onion Powder Can substitute with chopped onion
  • 1 tablespoon Chili Powder
  • 1 teaspoon Cumin Can swap with coriander
  • 1 teaspoon Smoked Paprika Use regular paprika for milder flavor
  • to taste Salt
  • to taste Pepper
For the Base
  • 1 cup Quinoa Substitute with brown rice or couscous
  • 2 cups Low-sodium Chicken Broth Can use water for lighter option
For the Toppings
  • 1 can Black Beans Substitute with pinto beans if preferred
  • 1 cup Corn Kernels Both fresh and frozen work
  • 1 cup Red Enchilada Sauce Homemade or store-bought options are fine
  • 1 cup Chopped Tomatoes Canned diced tomatoes can be used
  • 1 cup Shredded Lettuce Can substitute with arugula or spinach
  • 1 cup Shredded Cheddar Cheese Vegan cheese is a good dairy-free option
  • 1/4 cup Chopped Fresh Cilantro Can substitute with parsley
  • 1 medium Avocado Optional
  • 2 wedges Lime Can substitute with lemon

Equipment

  • Oven
  • saucepan
  • baking dish
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Drizzle olive oil over chicken breasts and season with garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and pepper. Ensure even coverage.
  2. Place seasoned chicken in a baking dish and bake for 25-30 minutes or until cooked through. Remove from oven, let rest for a few minutes, then slice.
  3. In a saucepan, boil low-sodium chicken broth. Add rinsed quinoa, cover, and simmer for 15 minutes until fluffy.
  4. In a large bowl, combine cooked quinoa, black beans, corn, and red enchilada sauce. Mix well.
  5. Assemble bowls by dividing quinoa mixture evenly and topping with sliced chicken, chopped tomatoes, shredded lettuce, shredded cheddar cheese, avocado, and cilantro.
  6. Garnish with lime wedges. Serve immediately for freshness.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 12gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg

Notes

Store toppings separately to maintain freshness. Customize ingredients as desired.

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