Description
This Chicken Enchilada Meal Prep Bowls recipe is a delicious and convenient way to enjoy a flavorful, balanced meal throughout the week. Featuring tender chicken breast baked with jasmine rice, enchilada sauce, and chicken broth, topped with melty cheddar cheese, and served alongside a fresh black bean and corn salsa, this dish combines comforting Mexican-inspired flavors with wholesome ingredients. Perfect for meal prepping and easy reheating, these bowls provide a nutritious and satisfying lunch or dinner option.
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 the oven: Set your oven to 350 degrees Fahrenheit and apply non-stick cooking spray to four meal prep bowls. Arrange the bowls on a large baking sheet for easy handling.
- Assemble the bowls: Add 1/4 cup of jasmine rice to each bowl. Cut the chicken breast into smaller pieces and distribute 4 to 6 ounces of chicken evenly among the bowls on top of the rice.
- Add liquids and mix: Pour 1/4 cup enchilada sauce over the chicken and rice in each bowl, followed by 1/2 cup chicken broth. Stir the mixture gently to combine the ingredients without displacing the chicken.
- Bake the bowls: Place the baking sheet with bowls in the oven and bake for 40 minutes. After baking, carefully stir each bowl to ensure broth absorption. If the broth is not fully absorbed, continue baking for an additional 5 minutes.
- 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 until the cheese is melted and bubbly.
- Prepare the salsa: While the bowls bake, drain and rinse black beans and corn. In a mixing bowl, combine black beans, corn, diced tomatoes, green onion, and chopped cilantro. Add the lime juice and sea salt, then mix thoroughly to incorporate all the flavors.
- Cool and serve: Remove the meal prep bowls from the oven and let them cool for about 10 minutes. The rice will continue to absorb moisture as it cools. You can serve immediately topped with the black bean and corn salsa or store the salsa separately for meal prep.
- Store the meal prep bowls: Cover the bowls with lids and refrigerate for up to 5 days. Reheat before serving and add fresh salsa as desired.
Notes
- You can use between 1 to 1.5 lbs of chicken breast; 1.5 lbs provides about 6 oz per bowl for extra protein.
- Chicken tenderloins or strips can be used for easier cutting into smaller pieces.
- Use any store-bought enchilada sauce that you like; Trader Joe’s enchilada sauce is recommended for its clean ingredients and great taste.
- Feel free to swap cheddar cheese with Monterey Jack or pepper jack cheese for different flavor profiles.
- If you prefer a spicier salsa, consider adding chopped jalapeños or a pinch of chili powder.
- For meal prep convenience, keep the salsa separate to maintain its freshness and texture.
- Cooking times may vary depending on your oven, so check the broth absorption and adjust baking accordingly.
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: 40 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 90 mg
