Description
This high-protein chicken enchilada bowl is a nutritious twist on the classic, featuring shredded chicken, black beans, and veggies for a satisfying meal.
Ingredients
Scale
- 2 cups shredded cooked chicken breast
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup red enchilada sauce
- 1/2 cup low-fat Greek yogurt
- 1 avocado, sliced
- 1 cup shredded lettuce
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add shredded chicken and cook for 5 minutes until heated through.
- Stir in black beans, corn, and enchilada sauce; simmer for 10 minutes.
- Divide the mixture into bowls and top with Greek yogurt, avocado, lettuce, and cilantro.
- Season with salt and pepper, and serve immediately.
Notes
For a spicier version, add jalapeños or hot sauce. This recipe is great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 40g