LunchMexicanHigh ProteinFamily FriendlyBudget Friendly
Chicken Enchilada Bean Bowls
Chicken, black beans and rice baked under enchilada sauce and Mexican cheese.
- Calories
- 540
- Protein
- 39g
- Carbs
- 61g
- Fat
- 15g
Per serving
Ingredients
For 4 servings · 40 min total
- chicken breastpatted dry12 oz
- cooked brown rice16 oz
- black beansdrained and rinsed8 oz
- enchilada sauce6 oz
- shredded mexican cheese3 oz
- mild green chiliesdrained2 oz
- yellow oniondiced1/4 lb
- canola oil4 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Dice the onion. Do not rinse the chicken. Pat it dry, season with kosher salt and black pepper, then wash the board, knife and hands with soap and water before touching anything else.
- 2Heat the canola oil in an oven-safe skillet over medium heat. Cook the onion for 3-4 minutes, until translucent and softened.
- 3Add the rice, black beans, green chilies and half the enchilada sauce. Stir until steaming, about 2-3 minutes.
- 4Nestle the chicken into the mixture, spoon the remaining sauce over it, and cover with cheese. Bake at 400F for 18-22 minutes, until the thickest part reads 165°F (74°C) on an instant-read thermometer and the cheese is melted.
- 5Rest for 3-4 minutes, then serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.