Description
These Chicken Enchilada Meal Prep Bowls offer a nutrient-dense, one-dish solution for convenient weekly meal planning. By combining tender chicken, zesty rice, fiber-rich black beans, and flavorful enchilada sauce into single oven-safe containers, this recipe minimizes kitchen cleanup while maximizing flavor. Ideal for high-protein, healthy lifestyles, these bowls stay fresh for up to five days, ensuring you have a delicious, consistent, and satisfying lunch ready to go throughout your busy work week.
Ingredients
1.5 lbs chicken breast, cut into bite-sized pieces
1 cup jasmine rice, rinsed
1 cup red enchilada sauce
2 cups low-sodium chicken broth
0.5 cup cheddar cheese, shredded
14.5 oz can black beans, strained and rinsed
1 cup corn
0.5 cup diced tomatoes
0.25 cup green onion, sliced
0.25 cup cilantro, chopped
1 lime, juiced
1 tsp sea salt
Instructions
Preheat your oven to 350 degrees F.
Spray four oven-safe meal prep glass containers with non-stick cooking spray.
Divide the rinsed jasmine rice equally among the four containers.
Top the rice with chicken pieces, black beans, corn, and diced tomatoes.
Pour 0.5 cup of chicken broth and 0.25 cup of enchilada sauce into each container.
Season each container with a pinch of sea salt.
Cover the containers securely with foil or oven-safe lids.
Bake for 45 minutes or until the rice is tender and the chicken is fully cooked.
Remove from the oven, stir the contents of each bowl, and top with shredded cheddar cheese.
Allow to cool, then garnish with fresh cilantro, green onions, and a squeeze of lime before storing or serving.
Notes
Ensure you use oven-safe glass containers. If your containers are not deep enough, increase the number of bowls to prevent spillover during the cooking process. You can store these in the refrigerator for up to five days.
- Prep Time: 15
- Cook Time: 45
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Mexican-Inspired