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High Protein Chicken Enchilada Breakfast Bowls

High Protein Chicken Enchilada Breakfast Bowls
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A hearty, protein-packed breakfast bowl that combines the bold flavors of chicken enchiladas with classic morning ingredients. Tender seasoned chicken, fluffy scrambled eggs, and black beans are layered over a bed of rice, then topped with melted cheese, creamy avocado, and a drizzle of tangy enchilada sauce.

Ingredients

Scale
  • 1 1/2 cups cooked white rice (from 1/2 cup dry)
  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 cup red enchilada sauce (canned or homemade)
  • 1 tablespoon unsalted butter
  • 8 large eggs
  • 1/4 cup whole milk
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup shredded Mexican blend cheese (or Monterey Jack)
  • 1 medium avocado, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup full-fat Greek yogurt, for serving
  • Hot sauce, optional for serving

Instructions

  1. Begin by cooking the rice if you haven’t already: In a small saucepan, bring 1 cup of water to a boil, add 1/2 cup dry white rice, reduce to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.
  2. In a medium skillet, heat the olive oil over medium-high heat until shimmering. Add the cubed chicken breast, spreading it into an even layer. Season with chili powder, cumin, smoked paprika, 1/4 teaspoon of the kosher salt, and 1/8 teaspoon of the black pepper. Cook without stirring for 3 minutes to develop a good sear.
  3. Stir the chicken and continue cooking for another 2 to 3 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C at the thickest piece. Reduce heat to medium-low and pour the enchilada sauce over the chicken, tossing to coat. Keep warm over very low heat.
  4. In a small bowl, crack the eggs and add the milk and the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk vigorously for 30 seconds until the eggs are completely homogeneous and slightly frothy—this aerates them for a fluffier texture.
  5. In a large nonstick skillet, melt the butter over medium heat, tilting the pan to coat the surface. When the butter stops foaming, pour in the egg mixture. Let it set undisturbed for 30 seconds, then use a rubber spatula to gently push the cooked edges toward the center, tilting the pan to let raw egg flow to the edges.
  6. Continue cooking, pushing the eggs occasionally, until they are softly set but still moist and shiny, about 2 to 3 minutes total. Remove from heat immediately to avoid overcooking—eggs continue to cook from residual heat.
  7. Assemble the bowls: Divide the warm rice evenly among 4 serving bowls, about 1/3 cup per bowl. Arrange the cooked enchilada chicken over the rice, about 1/2 cup per bowl.
  8. Divide the scrambled eggs among the bowls (about 1/2 cup per bowl), placing them next to the chicken. Top each bowl with 2 tablespoons of black beans and 2 tablespoons of shredded cheese—the residual heat will melt the cheese slightly.
  9. Garnish each bowl with diced avocado (about 1/4 of an avocado per bowl), a sprinkle of fresh cilantro, and a generous dollop of Greek yogurt. Serve immediately with hot sauce on the side if desired.
  10. For meal prep: Allow bowls to cool completely before covering. Store in airtight containers in the refrigerator for up to 4 days. Reheat individual portions in the microwave on high for 1-2 minutes, or in a nonstick skillet over medium heat for 4-5 minutes, stirring gently.

Notes

Storage: Refrigerate assembled bowls in airtight containers for up to 4 days. Freezing is not recommended due to the eggs and avocado, which do not thaw well. For reheating, microwave covered on high for 1-2 minutes or reheat in a nonstick skillet over medium heat for 4-5 minutes, adding a splash of water if needed to loosen the eggs. To save time, use pre-cooked chicken breast strips and microwaveable rice cups.

Nutrition

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