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5-Minute Prep Chicken Enchilada Bowls

A revolutionary meal prep recipe where raw chicken and rice bake together in individual bowls with enchilada sauce for a high-protein, zero-fuss dinner.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Mexican-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast cut into 1-2 inch pieces
  • 1 cup jasmine rice uncooked
  • 1 cup enchilada sauce
  • 2 cups chicken broth
  • 0.5 cup shredded cheddar cheese
  • 1 14.5 oz can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 0.5 cup diced tomatoes

Equipment

  • 4 Oven-Safe Glass Meal Prep Bowls (4-cup size)
  • Large baking sheet
  • mixing bowl

Method
 

  1. Preheat oven to 350°F (177°C) and grease four 4-cup oven-safe glass bowls.
  2. In each bowl, place 1/4 cup uncooked jasmine rice, 4-6 oz cubed chicken, 1/4 cup enchilada sauce, and 1/2 cup chicken broth.
  3. Place bowls on a baking sheet and bake for 40 minutes.
  4. While baking, combine black beans, corn, tomatoes, green onion, cilantro, lime juice, and salt to make the salsa.
  5. Remove bowls, stir each, top with 2 tbsp cheese, and bake 3-5 more minutes until melted.
  6. Let rest for 10 minutes to finish rice absorption, then top with fresh salsa and serve.

Notes

The 10-minute rest after baking is essential for perfect rice texture. Use only oven-safe glass containers. Store the fresh salsa separately to maintain its crunch and flavor.