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Chicken Enchilada Bowl

A delightful meal that combines savory chicken, wholesome beans, and flavorful spices, perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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) Optional topping
  • Sliced avocado and fresh cilantro for garnish

Method
 

Preparation
  1. Start by cooking the quinoa or brown rice according to package instructions. Set it aside when done.
  2. 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.
Cooking
  1. 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.
  2. In a large skillet, heat the mixture over medium heat until it’s warm, about 5-7 minutes.
Serving
  1. To serve, place a scoop of quinoa or brown rice at the bottom of each bowl.
  2. Top with the chicken and bean mixture.
  3. If desired, sprinkle shredded cheese on top.
  4. Add sliced avocado and fresh cilantro for garnish.

Notes

For extra flavor, marinate the chicken in lime juice and spices before cooking. Adjust the spice level by adding more chili powder or jalapeños. For a vegetarian version, replace the chicken with grilled veggies or more beans. Store leftovers in an airtight container for 3-4 days or freeze for longer storage.