Description
This Chicken Enchilada Meal Prep Bowls recipe combines tender chicken breast, jasmine rice, and enchilada sauce baked to perfection and topped with melted cheddar cheese. Served with a fresh black bean and corn salsa, these meal prep bowls are flavorful, nutritious, and perfect for a week of easy lunches or dinners.
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 Oven and Prepare Bowls: Preheat the oven to 350 degrees F. Spray 4 meal prep bowls with non-stick cooking spray and place them on a large baking sheet.
- Assemble Bowls: Divide 1 cup jasmine rice evenly, placing 1/4 cup in each bowl. Cut chicken breast into smaller pieces and divide evenly (4-6 oz per bowl) over the rice. Add 1/4 cup enchilada sauce and 1/2 cup chicken broth to each bowl and stir gently to combine.
- Bake the Bowls: Bake in the preheated oven for 40 minutes. Stir each bowl to ensure broth absorption. If needed, bake an additional 5 minutes until broth is absorbed completely.
- Add Cheese and Finish Baking: Top each bowl with a few tablespoons of shredded cheddar cheese. Return to oven for 3-5 minutes until cheese is melted and bubbly.
- Prepare Black Bean and Corn Salsa: While the bowls bake, drain and rinse black beans and corn. In a bowl, combine black beans, corn, diced tomatoes, green onion, cilantro, lime juice, and sea salt. Stir to combine.
- Cool and Serve or Store: Remove bowls from oven and let cool for about 10 minutes. The rice will continue to cook slightly. Add black bean and corn salsa either immediately or store separately. Cover and refrigerate if meal prepping; they will keep for about 5 days.
Notes
- You can use between 1 and 1.5 lbs of chicken breast. Using 1.5 lbs offers about 6 oz chicken per bowl for more protein.
- Chicken breast strips or tenderloins make cutting into smaller pieces easier.
- Use any store-bought enchilada sauce you like; Trader Joe’s enchilada sauce is recommended for its simple ingredients and good flavor.
- Cheese options include freshly grated cheddar, Monterey Jack, or pepper jack depending on your preference.
- The bowls can be stored in the refrigerator with lids for up to 5 days, perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 36 g
- Cholesterol: 85 mg
