Chicken Enchilada Meal Prep Bowls

Four bowls of chicken enchiladas with black bean salsa on top. The bowls are on a gray background.

5 from 2 votes

Chicken Enchilada Meal Prep Bowls

Chicken Enchilada Meal Prep Bowls are checking all the boxes. This recipe is a high protein meal prep lunch or dinner that is so easy to make! All you need is 5 minutes of prep time, and 4 ingredients.

Prep Time5

Cook Time29

Course: Main Course

Keyword: gluten-free, High Protein

Servings:

Author: Amy Rains

Ingredients

For the Bowls:

1.5 lbs Chicken breast*
1 cup Jasmine rice
1 cup Enchilada sauce**
2 cups Chicken broth
1/2 cup Cheddar cheese***

For the Black Bean and Corn Salsa

1 14.5oz can Black beans
1 cup Corn (frozen or canned)
1/2 cup Diced tomatoes
1/4 cup Diced green onion
1/4 cup Chopped fresh cilantro
1 Lime (juiced)
1 tsp Sea salt

Instructions

Preheat the oven to 350 degrees F. Use a non-stick cooking spray on each of your 4 meal prep bowls. Place the bowls on a large baking sheet.
In each bowl, place 1/4 cup rice. Top with 4 - 6 oz of chicken breast that is cut into smaller pieces.
Now add: 1/4 cup enchilada sauce to each bowl, and top with 1/2 cup chicken broth to each bow. Give the mixture a stir.
Bake for 40 minutes and check on the bowls by giving each bowl a stir. The broth should be completely absorbed. You may need to cook an extra 5 minutes (depending on the oven). Top each bowl with a few tablespoons of shredded cheddar cheese. Place back in the oven for another 3-5 minutes or until cheese is melty.
Meanwhile, make the black bean and corn salsa while baking. Strain the black beans and corn, rinse with water. Add the chopped tomatoes, onion, and cilantro. Top with lime juice and sea salt. Give the mixture a stir.
Remove and let sit until cool (or you can also eat them after about 10 minutes). The rice will continue to cook a bit and this is good! You can add the black bean and corn salsa right away, or store separately.
If storing for meal prep, top with lid and refrigerate. They will holdup in the fridge for about 5 days.

Notes

*You can use anywhere between 1 - 1.5 lbs of chicken breast. I prefer 1.5lbs so I can have 6 oz in each bowl for more protein! You can also use chicken breast strips (tenderloin) for easier cutting into smaller pieces.

**Use any store-bought enchilada sauce you like. My favorite brand is Trader Joe's because it's clean with simple ingredients, and really tasty.

*** You can use freshly grated cheddar cheese, Monterey Jack, or even pepper jack cheese. Whatever you prefer!

Nutrition