Description
These Chicken Enchilada Meal Prep Bowls are a delicious and convenient way to enjoy a flavorful Mexican-inspired meal throughout the week. Featuring tender chicken breast, jasmine rice cooked in enchilada sauce and chicken broth, and a fresh black bean and corn salsa, topped with melted cheddar cheese, these bowls are perfect for meal prepping and easy reheating.
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 4 meal prep bowls with non-stick cooking spray and place them on a large baking sheet.
- Assemble bowls: In each bowl, add 1/4 cup jasmine rice and top with 4 to 6 oz of chicken breast cut into smaller pieces.
- Add sauces and broth: Pour 1/4 cup enchilada sauce and 1/2 cup chicken broth into each bowl. Stir gently to combine all ingredients.
- Bake the bowls: Bake the bowls for 40 minutes. Stir each bowl halfway through to help absorb the broth. If needed, bake an additional 5 minutes until broth is fully absorbed.
- Add cheese and finish baking: Top each bowl with a few tablespoons of shredded cheddar cheese. Return to the oven for another 3 to 5 minutes, or until cheese is melted and bubbly.
- Prepare salsa: While the bowls bake, drain and rinse black beans and corn. In a bowl, combine black beans, corn, diced tomatoes, diced green onion, chopped cilantro, lime juice, and sea salt. Stir well to mix flavors.
- Cool and store: Remove bowls from oven and let cool for about 10 minutes. The rice will continue cooking slightly. Add salsa to the bowls either immediately or store separately. Cover with lids and refrigerate for up to 5 days for meal prep.
Notes
- You can adjust chicken amount between 1 to 1.5 lbs depending on protein preference; tenderloin strips work well for easy cutting.
- Use any store-bought enchilada sauce, with Trader Joe’s being a favored brand for its clean ingredients and flavor.
- Cheese options are flexible: freshly grated cheddar, Monterey Jack, or pepper jack all make great toppings.
- Check rice doneness before removing from oven and add additional cooking time if needed for fully absorbed broth.
- Salsa can be consumed fresh or stored separately to keep bowls from becoming soggy during storage.
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: 8 g
- Protein: 38 g
- Cholesterol: 90 mg
