Quick & Customizable Mexican-Inspired Chicken Bowl

Written By Christina Zigliotto

This simple, protein-packed shredded chicken bowl is one of my go-to meals for busy weeks. It’s fresh, balanced, and comes together fast—perfect for meal prep or a weeknight dinner when you want something nourishing but easy.

I love sourcing ingredients locally whenever possible because fresh produce (especially seasonal!) naturally boosts the flavor and nutrient density of any dish. That’s exactly the inspiration behind this bowl: it’s a way to build something colorful and satisfying while keeping your wellness goals on track.

Pro tip: I skipped rice and sweet potatoes this time because I’d already had carbs earlier—but not because carbs are bad! Balance is everything, and this recipe can easily include grains if that’s what you’re craving.

the recipe

Ingredients

  • 2 boneless, skinless chicken breasts

  • 1 bell pepper (any color), sliced

  • 1/2 onion, sliced

  • 1 avocado, sliced

  • 1 head romaine or butter lettuce, chopped

  • 1 large tomato, diced

  • 2 oz cheddar cheese (I love @cheesebrothers “Pretty Boy” cheddar), freshly shredded

  • 2–4 Tbsp enchilada sauce

  • 2–4 Tbsp plain Greek yogurt (I used @fage 0%)

  • Salt and pepper, to taste

Optional:

  • Olive oil (for roasting veggies)

  • Lime wedges (for serving)

  • Cilantro (for garnish)

Instructions

  1. Prep your veggies:
    Wash and dry all vegetables (bell pepper, onion, avocado, lettuce, tomato) as soon as you get home. Set aside.

  2. Cook the chicken:
    Bring a pot of water to a boil. Add the chicken breasts and boil until fully cooked—about 15–20 minutes, or until the internal temp reaches 165°F.

  3. Chop and roast (optional):
    While the chicken cooks, slice your veggies. You can leave the bell peppers and onions raw, or quickly roast them with a drizzle of olive oil at 425°F for 10–15 minutes for extra flavor.

  4. Shred the chicken:
    Once cooked, remove the chicken and shred using two forks.

  5. Build your bowl:

    • Start with a base of chopped lettuce.

    • Add diced tomato, sliced avocado, bell pepper, and onion.

    • Pile on the shredded chicken.

    • Top with freshly shredded cheddar.

    • Add a dollop of Greek yogurt and drizzle enchilada sauce on top.

  6. Serve and enjoy!
    Optional: Finish with lime juice and cilantro if desired.

Meal Prep Tip

While making dinner, prep extra veggies, chicken, and sauce and store them in separate containers. You'll have meals ready for the week with minimal extra effort—and a clean kitchen by the time you're done.

Nutrition Info (Per Bowl, Approximate)

  • Calories: 350–400

  • Protein: ~45g

  • Carbs: ~12g

  • Fat: ~20g

(This estimate is based on 1 full chicken breast, 1/4 avocado, 1/4 tomato, bell pepper and onion, a drizzle of enchilada sauce, 1 oz cheddar, and 1–2 Tbsp Greek yogurt.)

Customize your bowl: Add brown rice, quinoa, black beans, or roasted sweet potatoes if you want more carbs, or switch up the cheese and toppings to fit your personal nutrition goals.

Christina Zigliotto