Description
A cozy and satisfying Chicken Burrito Bowl perfect for busy weeknights, packed with protein and fresh ingredients.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Place the chicken breasts in the slow cooker and pour salsa over them.
- Add the black beans and corn into the slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
- Shred the chicken with two forks and stir to combine.
- In a small bowl, mix the cilantro, lime juice, salt, and pepper for the dressing.
- Serve the chicken mixture over a bed of cooked rice or quinoa, topping with diced avocado and dressing.
Notes
Make-ahead by preparing the chicken mixture in advance; it can be refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg