High-Protein Chicken Enchilada Bowls
A quick, easy, and flavorful deconstructed enchilada bowl packed with protein, perfect for busy weeknights.
Equipment
- Small bowl
- another bowl
- Two bowls for serving
Ingredients
Main ingredients
- 4 oz Rotisserie chicken breast shredded
- 1 Avocado sliced
- 0.25 cup Black beans rinsed and drained
- 1 sprig Cilantro fresh
- 0.25 cup Corn canned
- 1 cup Red bell pepper fresh or sautéed, chopped
- 4 tbsp Taco seasoning
- 1 oz Cheese shredded, your favorite
- 1 cup Low-fat cottage cheese
- 1 cup Greek yogurt or sour cream
- 4 tbsp Enchilada sauce your favorite
Instructions
- In a small bowl, toss your shredded rotisserie chicken with 2 tablespoons of the taco seasoning. Make sure every piece is coated in that delicious spice blend.
- In another bowl, combine the low-fat cottage cheese, Greek yogurt (or sour cream), and the remaining 2 tablespoons of taco seasoning. Stir it all together until it's wonderfully smooth and creamy. This is going to be the luscious foundation for your bowl.
- Grab two bowls. Start by spooning a generous portion of your seasoned cottage cheese mixture into the bottom of each bowl. Next, pile on the seasoned chicken, followed by the black beans, corn, and your chopped red bell pepper.
- Drizzle the enchilada sauce generously over everything. Then, top with your sliced avocado and a sprinkle of shredded cheese.
- Finish it all off with a fresh sprig of cilantro. That’s it! You've just created a restaurant-worthy meal in minutes.
Notes
Ready in under 20 minutes. The recipe is flexible and can be customized with different proteins, vegetables, or spice levels. Components can be prepped ahead of time.