Chicken Enchilada Bowl
Why make this recipe
Chicken Enchilada Bowl is a delightful meal that combines savory chicken, wholesome beans, and flavorful spices. It’s nutritious, easy to prepare, and perfect for a busy weeknight dinner. This bowl is also great for meal prep, allowing you to enjoy delicious food throughout the week. With its vibrant colors and rich flavors, this dish can please everyone at the dinner table.
How to make Chicken Enchilada Bowl
Ingredients:
- 1 pound lean chicken breast
- 1 cup quinoa or brown rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Sliced avocado and fresh cilantro for garnish
Directions:
Preparation
- Start by cooking the quinoa or brown rice according to package instructions. Set it aside when done.
- While the grains are cooking, prepare the chicken. You can grill, bake, or pan-sear it until fully cooked. Once cooked, shred the chicken into bite-sized pieces.
Cooking
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Mix everything well until combined.
- In a large skillet, heat the mixture over medium heat until it’s warm, about 5-7 minutes.
Serving
- To serve, place a scoop of quinoa or brown rice at the bottom of each bowl.
- Top with the chicken and bean mixture.
- If desired, sprinkle shredded cheese on top.
- Add sliced avocado and fresh cilantro for garnish.
How to serve Chicken Enchilada Bowl
Serve the Chicken Enchilada Bowl warm. You can also add a side of tortilla chips or a simple salad to complete the meal. This dish is versatile and can be enjoyed for lunch or dinner.
How to store Chicken Enchilada Bowl
To store leftovers, place them in an airtight container and refrigerate. It will last for about 3-4 days. You can also freeze the dish for longer storage. Just make sure to use a freezer-safe container.
Tips to make Chicken Enchilada Bowl
- For extra flavor, marinate the chicken in lime juice and spices before cooking.
- Adjust the spice level by adding more chili powder or jalapeños.
- If you prefer a vegetarian version, simply replace the chicken with grilled veggies or more beans.
Variation
You can customize this bowl by adding other vegetables such as bell peppers or zucchini. Substitute the quinoa or brown rice for other grains like farro or couscous to change the texture.
FAQs
Can I use canned chicken for this recipe?
Yes, you can use canned chicken to save time. Just make sure to drain and rinse it before adding.
Is it okay to omit the cheese?
Absolutely! You can leave out the cheese for a lighter version or to make it dairy-free.
Can I make this recipe ahead of time?
Yes, you can prep the chicken and mix all ingredients in advance. Just reheat when you are ready to serve.
Chicken Enchilada Bowl
Ingredients
Method
- Start by cooking the quinoa or brown rice according to package instructions. Set it aside when done.
- While the grains are cooking, prepare the chicken by grilling, baking, or pan-searing it until fully cooked. Once cooked, shred the chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper. Mix everything well until combined.
- In a large skillet, heat the mixture over medium heat until it’s warm, about 5-7 minutes.
- To serve, place a scoop of quinoa or brown rice at the bottom of each bowl.
- Top with the chicken and bean mixture.
- If desired, sprinkle shredded cheese on top.
- Add sliced avocado and fresh cilantro for garnish.
