Description
A deconstructed, high-protein twist on enchiladas featuring lean chicken, quinoa, black beans, and zesty sauce, perfect for easy meal prep.
Ingredients
Scale
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
to taste Salt and pepper
1 cup shredded cheese (optional)
Sliced avocado and fresh cilantro for garnish
Instructions
- PREPARATION: Cook quinoa/rice per package. Dice chicken. Rinse beans. Dice tomatoes.
- COOKING: Cook chicken in a skillet until done. Season with cumin, chili powder, salt, pepper. Add enchilada sauce and tomatoes; simmer. Heat beans and corn separately.
- SERVING: Assemble bowls with quinoa base, beans/corn, saucy chicken. Top with optional cheese, avocado, and cilantro.
Notes
- For a lower-carb option, use cauliflower rice. Store components separately for best meal prep results. Add avocado fresh when serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 12 g
- Protein: 35 g
- Cholesterol: 85 mg