Description
These Chicken Enchilada Meal Prep Bowls are a flavorful and convenient way to enjoy a tasty Mexican-inspired dinner throughout the week. Tender chicken breast is baked with jasmine rice, enchilada sauce, and chicken broth until perfectly cooked, then topped with melted cheddar cheese. Served alongside a fresh and zesty black bean and corn salsa, these bowls are perfect for meal prepping and make for a nutritious and satisfying meal.
Ingredients
Units
Scale
For the Bowls:
- 1.5 lbs chicken breast
- 1 cup jasmine rice
- 1 cup enchilada sauce
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
For the Black Bean and Corn Salsa:
- 1 14.5 oz 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
- Prepare the oven and bowls: Preheat the oven to 350 degrees F. Spray four meal prep bowls with non-stick cooking spray and place them on a large baking sheet.
- Assemble the bowls: In each bowl, add 1/4 cup of jasmine rice, then top with 4 to 6 oz of chicken breast cut into smaller pieces.
- Add enchilada sauce and broth: Pour 1/4 cup of enchilada sauce and 1/2 cup of chicken broth into each bowl. Stir gently to combine the ingredients.
- Bake the bowls: Bake for 40 minutes, then stir each bowl to check if the broth has been absorbed. If necessary, bake for an additional 5 minutes until the liquid is fully absorbed.
- Add cheese and finish baking: Sprinkle a few tablespoons of shredded cheddar cheese on top of each bowl and return to the oven for 3 to 5 minutes until the cheese melts.
- Prepare the black bean and corn salsa: While the bowls bake, drain and rinse the black beans and corn. Combine with diced tomatoes, green onion, and fresh cilantro. Add lime juice and sea salt, then stir well.
- Serve or store: Remove the bowls from the oven and let cool for about 10 minutes. You can top the bowls with the salsa immediately or store it separately. Store covered in the fridge for up to 5 days.
Notes
- You can use between 1 to 1.5 lbs of chicken breast; 1.5 lbs provides about 6 oz per bowl for more protein.
- Chicken breast strips (tenderloin) work well for easier cutting into smaller pieces.
- Use any store-bought enchilada sauce you prefer; Trader Joe’s brand is recommended for good flavor and simple ingredients.
- Cheese options include freshly grated cheddar, Monterey Jack, or pepper jack according to your taste.
- If using frozen corn, thaw and drain before adding to the salsa.
- Meal prep bowls keep well in the refrigerator for up to 5 days, ideal for weekly meals.
Nutrition
- Serving Size: 1 bowl (approximately)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg
