Description
A flavorful and balanced Chicken Enchilada Meal Prep Bowl featuring tender chicken breast, jasmine rice baked in enchilada sauce and chicken broth, topped with melted cheddar cheese, and complemented by a zesty black bean and corn salsa. Perfect for a make-ahead lunch or dinner that is wholesome, easy to prepare, and delicious.
Ingredients
Units
Scale
For the Bowls:
- 1.5 lbs chicken breast, cut into smaller pieces
- 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, drained and rinsed
- 1 cup corn (frozen or canned), drained
- 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 each bowl, add 1/4 cup jasmine rice, then top with 4 to 6 oz pieces of chicken breast. Pour 1/4 cup enchilada sauce over the chicken and rice, followed by 1/2 cup chicken broth. Stir the ingredients gently within each bowl to combine.
- Bake the Bowls: Bake the bowls in the oven for 40 minutes. After 40 minutes, stir the contents of each bowl. The liquid should be mostly absorbed; if not, bake for an additional 5 minutes. Then sprinkle a few tablespoons of shredded cheddar cheese on top of each bowl.
- Melt the Cheese: Return the bowls to the oven for another 3 to 5 minutes or until the cheese is melted and bubbly.
- Prepare the Salsa: While the bowls bake, prepare the black bean and corn salsa by mixing the drained black beans and corn with diced tomatoes, green onions, and fresh cilantro. Add lime juice and sea salt, then stir to combine thoroughly.
- Serve or Store: Remove the bowls from the oven and let cool for about 10 minutes. The rice will continue to cook as it rests. Add the black bean and corn salsa either immediately before serving or store it separately for meal prep. Cover the bowls and refrigerate if storing; they will keep for up to 5 days.
Notes
- You can adjust the chicken breast quantity between 1 and 1.5 lbs depending on protein preference. Using tenderloin strips can make cutting easier.
- Use any store-bought enchilada sauce; Trader Joe’s is recommended for its clean ingredients and great taste.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese based on your preference.
- Ensure to stir the bowls halfway through baking for even cooking and absorption of liquids.
- For meal prep, store the salsa separately to keep it fresh and flavorful longer.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- 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: 38 g
- Cholesterol: 85 mg
