Description
A delightful meal option that combines rich flavors with a hearty dose of nutrition, featuring tender chicken, robust beans, and a creamy sauce.
Ingredients
Scale
- 1 lb (450 g) boneless skinless chicken breast, cut into small bite-size cubes
- 1 tbsp olive oil or avocado oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto beans or kidney beans, drained and rinsed
- 1 cup (240 g) plain Greek yogurt, 2% or nonfat
- 1 cup (240 ml) red enchilada sauce
- 1/3 cup (80 g) cottage cheese
- 1/4 cup (25 g) shredded Mexican blend or cheddar cheese
- 2 tbsp tomato paste
- 1/2 cup (120 ml) low sodium chicken broth or water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder or chipotle powder
- 1/2 tsp fine sea salt
- Juice of 1/2 lime
- 2 cups cooked brown rice, white rice, or quinoa
- 1 cup canned corn kernels, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely diced
- 1 cup cherry or grape tomatoes, halved
- 1 cup shredded lettuce or finely shredded green cabbage
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro leaves
- 1 medium avocado, sliced or diced
- Lime wedges, for serving
Instructions
- Prepare the Base (Rice or Grain): Cook rice or quinoa according to package instructions, ideally in low sodium chicken broth for added flavor.
- Season and Cook the Chicken: Toss chicken with olive oil and spices, then cook in a nonstick skillet until browned and cooked through.
- Warm the Beans and Corn: In the same skillet, heat the beans and corn until warmed through.
- Make the Creamy High Protein Enchilada Sauce: Blend the sauce ingredients until smooth and creamy.
- Simmer the Chicken in the Creamy Sauce: Combine the chicken with the sauce in the skillet, heating gently.
- Prepare the Fresh Toppings: Dice the fresh vegetables and prepare lime wedges.
- Assemble the Enchilada Bowls: Divide cooked grains into bowls and top with chicken, beans, corn, veggies, and cheese.
- Serve and Store: Serve immediately, or store components separately for meal prep.
Notes
Customize toppings as per preference. Can store components separately in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 42g
- Cholesterol: 80mg