Description
This Chicken Enchilada Meal Prep Bowls recipe offers a delicious and convenient way to enjoy a flavorful Mexican-inspired meal throughout the week. Combining tender chicken, jasmine rice, enchilada sauce, and a vibrant black bean and corn salsa, these bowls are baked to perfection and topped with melted cheddar cheese for a satisfying, well-balanced dish perfect for lunch or dinner.
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, rinsed and drained
- 1 cup corn (frozen or canned), rinsed if 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: Preheat your oven to 350 degrees Fahrenheit. Lightly spray four meal prep bowls with non-stick cooking spray and place them on a large baking sheet for easy handling.
- Assemble the Bowls: In each bowl, add 1/4 cup of jasmine rice. Evenly distribute 4 to 6 ounces of the cut chicken breast on top of the rice in each bowl.
- Add Sauces and Broth: Pour 1/4 cup enchilada sauce over the chicken in each bowl, then add 1/2 cup chicken broth. Stir gently to combine the ingredients within each bowl.
- Bake the Bowls: Place the baking sheet with bowls in the oven and bake for 40 minutes. After 40 minutes, stir the contents in each bowl to check if the broth has been absorbed. If needed, bake for an additional 5 minutes until the broth is fully absorbed.
- Add Cheese and Finish Baking: Sprinkle a few tablespoons of shredded cheddar cheese on top of each bowl. Return the bowls to the oven and bake for another 3 to 5 minutes, or until the cheese is melted and bubbly.
- Prepare Black Bean and Corn Salsa: While the bowls are baking, prepare the salsa by combining rinsed black beans, corn, diced tomatoes, diced green onion, and chopped cilantro in a bowl. Add lime juice and sea salt, then stir to combine.
- Cool and Serve or Store: Remove the bowls from the oven and let them sit for about 10 minutes to allow the rice to finish cooking and to cool slightly. Add the black bean and corn salsa on top or serve separately. For meal prep, cover with lids and refrigerate; the bowls will keep for up to 5 days.
Notes
- You can use between 1 and 1.5 pounds of chicken breast; 1.5 pounds provides about 6 ounces per bowl for extra protein.
- Chicken breast strips or tenderloins work well for easier cutting into smaller pieces.
- Use any store-bought enchilada sauce you prefer; Trader Joe’s enchilada sauce is recommended for its clean ingredients and great flavor.
- For the cheese topping, freshly grated cheddar, Monterey Jack, or pepper jack cheese all work well depending on your preference.
- The black bean and corn salsa can be served immediately or stored separately to maintain freshness.
- Meal prep bowls store well in the refrigerator for about 5 days when covered tightly.
Nutrition
- Serving Size: 1 bowl
- 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: 7 g
- Protein: 35 g
- Cholesterol: 90 mg
