High Protein Chicken Enchilada Bowls
Easy High Protein Chicken Enchilada Bowls with approximately 39 grams of protein per bowl — smoky enchilada-shredded chicken thighs over cilantro-lime rice with seasoned black beans, melted Mexican cheese blend, and a cold Greek yogurt crema. Meal preps for 4 to 5 days. Ready in 40 minutes.
Equipment
- large skillet with lid
- Medium saucepan (for rice)
- Small saucepan (for beans)
- Two forks (for shredding chicken)
- 4 to 5 airtight meal prep containers
Ingredients
Enchilada Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1.75 cups red enchilada sauce 1½ cups for cooking + ¼ cup stirred in after shredding
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp salt
Greek Yogurt Crema
- 1 cup full-fat plain Greek yogurt added cold immediately before eating — never heated
- pinch of salt, garlic powder, and squeeze of lime stirred into yogurt
Bowl Base
- 1.5 cups jasmine rice, uncooked cooked in chicken broth, finished with lime and cilantro
- 1 can black beans (15 oz), drained and rinsed warmed with a pinch of cumin and garlic powder
- 1.25 cups shredded Mexican cheese blend ¼ cup per bowl, added over warm chicken to melt
Fresh Toppings (add at serving)
- 2 ripe avocados, sliced added fresh at each serving
- fresh cilantro, chopped
- pickled jalapeños to taste
- lime wedges squeezed over the finished bowl
Instructions
- Season chicken thighs with cumin, chili powder, smoked paprika, garlic powder, and salt. Warm 1½ cups of enchilada sauce in a large skillet over medium heat. Add chicken. Cover and simmer 15 to 18 minutes until cooked through. Shred directly in the sauce. Stir in remaining ¼ cup of sauce.
- Cook jasmine rice in chicken broth. Stir in lime juice and chopped cilantro while still hot.
- Warm black beans in a small saucepan with a pinch of cumin and garlic powder.
- Mix Greek yogurt with a pinch of salt, garlic powder, and squeeze of lime. Refrigerate until serving.
- Assemble bowls: divide cilantro-lime rice among 4 to 5 containers. Add enchilada chicken and sauce. Add black beans. Sprinkle ¼ cup of shredded cheese over warm chicken to melt slightly.
- Seal and refrigerate up to 4 days. Store Greek yogurt crema and fresh toppings separately.
- To serve: microwave the bowl for 90 seconds. Add cold Greek yogurt crema immediately. Top with avocado, cilantro, jalapeños, and a lime squeeze.
Notes
Cook chicken directly in enchilada sauce for maximum flavor. Season aggressively. Add Greek yogurt crema cold immediately before eating — never heat it with the bowl or it breaks. Warm black beans and season them separately — plain beans taste flat. Add avocado and fresh toppings fresh at each serving. Tastes better on day two and three. Freeze enchilada chicken alone for up to 2 months for future batches.