Enchilada Quinoa

Macros (makes 6 servings):

Protein: 63
Carbs: 80
Fat: 35
Calories: 887

Grocery List:

  • Chicken breast (3 lbs)
  • Olive oil (2 TBSP)
  • Quinoa (two 10 oz bags)
  • Chicken broth (6 cups)
  • Onion (1)
  • Jalapeños (2)
  • Diced green Chile’s (one 7 oz can)
  • Enchilada sauce (one 28 oz can)
  • Shredded Monterey Jack (8 oz package)
  • Avocado (3)
  • Cilantro
  • Fresh salsa
  • Seasonings: salt, pepper, garlic powder, onion powder, cumin, chili powder, Flavor God chipotle


  1. Add quinoa and chicken broth to a rice cooker. Cook on white rice setting.
  2. When the quinoa is done cooking add all of the enchilada sauce and mix thoroughly.
  3. Pre-heat oven to 400 ºF
  4. Dice onion and jalapeños
  5. Season chicken breast with all seasonings
  6. Add olive oil to a large pan/wok. Set heat to high.
  7. Sear chicken breast on each side for a few minutes until golden brown
  8. Add to a baking sheet lined with foil and cook for 8-10 minutes at 400 ºF (internal temp of 165 ºF)
  9. Let the chicken rest and then slice into thin slices.
  10. In the same pan that you cook the chicken in, add diced onions and jalapeños. Season with cumin and chili powder. Cook until desired tenderness
  11. Mix onion and jalapeño mixture into the quinoa.
  12. Add your enchilada quinoa to a meal prep container, followed by the cooked chicken slices
  13. Dice your avocados
  14. Top with cheese, avocado, fresh salsa, and cilantro

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