Chicken Burrito Bowl
Looking for a yummy Mexican dinner without the carbs of a tortilla? Then this is the perfect meal for you!! The Slow Cooker Chicken Burrito Bowl is full of flavor and super easy to make. It's a winner for the entire family!!
- 1 pound boneless, skinless chicken breasts about 2 large breasts
- 2 tablespoons of olive oil
- 3 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 3 teaspoons of chili powder
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 3 cups of low-sodium chicken broth
- 1 15 oz can of diced tomatoes, drained
- 1 14 oz can of black beans, drained and rinsed
- 1 onion diced
- 2 cups of instant whole grain brown rice
- Cook onions with olive oil on medium heat.
- Place chicken breasts and cooked onions in slow cooker.
- Pour
chicken broth over chicken breasts and stir in canned tomatoes, olive
oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
- Cook on low for about 4 hours.
- Remove chicken breasts from slow cooker.
- Turn slow cooker to high and stir in instant rice and black beans.
- Let cook 30-45 minutes on high, or until rice is tender.
- Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
- Serve with fresh diced tomatoes, plain Greek yogurt, green onions or avocados.
21 Day Fix: 1 Yellow, 1/2 Red, 1/2 Green
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