Chili-Spiced Chicken and Veggie Enchilada Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chili-Spiced Chicken and Veggie Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Veggie Enchilada Bake

Savor a bold and vibrant dish where tender, chili-spiced chicken meets a colorful medley of veggies piled high under a tangy enchilada sauce, then baked with a light sprinkle of melted low-fat cheese. This dish brings comfort with a zesty twist ideal for a balanced meal any time of day.

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NUTRITION

475kcal
Protein
50.3g
Fat
13g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Onion

1 small Zucchini

1/3 cup Enchilada Sauce

1/4 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and lightly oil a small baking dish using olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with chili powder and cumin.

  • 3

    Chop the red bell pepper, yellow onion, and zucchini into similar sized pieces.

  • 4

    In a skillet over medium heat, add the olive oil and sauté the chicken until browned on all sides but not fully cooked through, about 3-4 minutes.

  • 5

    Add the chopped vegetables to the skillet and sauté for an additional 3 minutes until slightly softened.

  • 6

    Transfer the chicken and veggies into the prepared baking dish, then pour the enchilada sauce evenly over the mixture.

  • 7

    Sprinkle the black beans and low-fat cheddar cheese on top.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.

Chili-Spiced Chicken and Veggie Enchilada Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chili-Spiced Chicken and Veggie Enchilada Bake

YOUR SOLIN GENERATED RECIPE

Chili-Spiced Chicken and Veggie Enchilada Bake

Savor a bold and vibrant dish where tender, chili-spiced chicken meets a colorful medley of veggies piled high under a tangy enchilada sauce, then baked with a light sprinkle of melted low-fat cheese. This dish brings comfort with a zesty twist ideal for a balanced meal any time of day.

NUTRITION

475kcal
Protein
50.3g
Fat
13g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Yellow Onion

1 small Zucchini

1/3 cup Enchilada Sauce

1/4 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Cumin

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and lightly oil a small baking dish using olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with chili powder and cumin.

  • 3

    Chop the red bell pepper, yellow onion, and zucchini into similar sized pieces.

  • 4

    In a skillet over medium heat, add the olive oil and sauté the chicken until browned on all sides but not fully cooked through, about 3-4 minutes.

  • 5

    Add the chopped vegetables to the skillet and sauté for an additional 3 minutes until slightly softened.

  • 6

    Transfer the chicken and veggies into the prepared baking dish, then pour the enchilada sauce evenly over the mixture.

  • 7

    Sprinkle the black beans and low-fat cheddar cheese on top.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted.

  • 9

    Remove from the oven and let it rest for a few minutes before serving.