Description
Delicious and convenient Chicken Enchilada Meal Prep Bowls featuring tender chicken, flavorful enchilada sauce, and a zesty black bean and corn salsa. Perfect for prepping lunches or dinners that are easy to reheat and enjoy throughout the week.
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 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
- Preheat and prepare 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 ingredients in bowls. Divide 1/4 cup rice evenly among the bowls. Cut the chicken breast into smaller pieces, then distribute 4 to 6 ounces into each bowl on top of the rice.
- Add liquids and mix. Pour 1/4 cup enchilada sauce and 1/2 cup chicken broth into each bowl. Stir the mixture gently to combine ingredients.
- Bake the bowls. Place the baking sheet with bowls in the oven and bake for 40 minutes. Stir contents of each bowl and check if broth is absorbed. If not, bake for an additional 5 minutes.
- Add cheese and finish baking. Sprinkle a few tablespoons of shredded cheddar cheese on top of each bowl. Return to the oven for 3 to 5 minutes until the cheese is melted and bubbly.
- Prepare black bean and corn salsa. While the bowls bake, drain and rinse black beans and corn. Combine with diced tomatoes, green onion, cilantro, lime juice, and sea salt. Stir well to mix flavors.
- Serve or store. Remove bowls from oven and let cool for about 10 minutes. The rice will continue cooking slightly. Add the black bean and corn salsa either immediately or keep separate. Cover and refrigerate for up to 5 days for meal prepping.
Notes
- You can use between 1 and 1.5 lbs chicken breast; 1.5 lbs provides about 6 oz per bowl for more protein.
- Chicken breast strips (tenderloin) can be used for easier cutting into pieces.
- Use any store-bought enchilada sauce; Trader Joe’s is recommended for clean ingredients and flavor.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack for different flavor profiles.
- Rice continues to cook after baking, so letting the bowls sit for 10 minutes enhances texture.
- Store salsa separately if you prefer to keep it fresh and crisp in meal prep bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 90 mg
