Go Back

Zesty Chicken Enchilada Meal Prep Bowls with Qetoe Rice

These zesty enchilada bowls are the ultimate meal-prep hack. Packed with tender chicken, vibrant capsicum and finished with fluffy Qetoe Rice, you get all the Mexican-inspired comfort without the heavy carb count.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Australian
Calories: 456
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts, diced
  • 1 red capsicum, sliced
  • 1/2 onion, finely diced
  • 1 packet Qetoe Rice
  • 100ml chicken stock
  • 2 tbsp taco seasoning (no sugar)
  • 50g cheddar cheese, shredded
  • 2 tbsp fresh coriander, chopped

Method
 

  1. Heat a splash of oil in a large pan over medium-high heat. Add the diced chicken, onion and capsicum, cooking until the chicken is browned and cooked through.
  2. Stir in the taco seasoning and cook for another minute until fragrant.
  3. Add 1 packet of dry Qetoe Rice directly to the pan along with the chicken stock. Stir gently to combine.
  4. Cover the pan with a lid or foil and let it simmer on low heat for 5 minutes. The rice will absorb the stock and flavour perfectly.
  5. Remove the lid, fluff the rice with a fork, and stir through half the cheese until melted.
  6. Divide into bowls and top with the remaining cheese and fresh coriander to serve.

Notes

For the best texture, ensure your chicken and vegetables are diced into uniform pieces so they cook evenly with the rice. If you like a little extra kick, stir in a dash of your favourite sugar-free hot sauce just before serving.
Traditional enchilada rice dishes often use white rice, which can pack over 60g of carbs per serve. By swapping in Qetoe Rice, we keep the signature fluffy texture while drastically reducing the carb impact, keeping this meal well under our 20g target.