Chicken Burrito Bowl
A tasty and healthy Chicken Burrito Bowl that's easy to make and perfect for busy weeknights. Customize it with your favorite toppings and enjoy a delightful meal with leftovers.
Ingredients
For the chicken mixture
- 2 pieces boneless, skinless chicken breasts
- 1 cup salsa
- 1 can black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 quarter cup lime juice
- Salt and pepper to taste
For serving
- Cooked rice or quinoa
- 1 pieces avocado, diced
- 1 quarter cup cilantro, chopped
Instructions
Preparation
- Place the chicken breasts in the crockpot and pour the salsa over them.
- Add the black beans and corn to the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir to combine all ingredients.
- Serve the chicken mixture over cooked rice or quinoa.
- Top with diced avocado and drizzle with cilantro lime dressing (mix lime juice, cilantro, salt, and pepper to make it).
Notes
Store leftover Chicken Burrito Bowl in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. For extra flavor, marinate the chicken in some salsa before cooking. You can add bell peppers or onions for more veggies. For a vegetarian option, replace chicken with grilled veggies or tofu.