Description
A hearty and flavorful Slow Cooker Chicken Burrito Bowl that’s perfect for busy days.
Ingredients
Scale
- 900–1150 g skinless boneless chicken breast
- 450 g chunky salsa
- 80 ml BRIANNAS Cilantro Lime Dressing, plus extra for drizzling
- 120 ml chicken broth
- 0.5 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 4 cups cooked rice
- 2 cups frozen sweet corn
- 1 can (450 g) low sodium black beans
- 3 small avocados
- 0.25 cup chopped fresh cilantro
- 1 lime
Instructions
- Arrange chicken breasts, salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in the bowl of a slow cooker. Cover and cook on high for 4 hours.
- Using two forks, shred the cooked chicken directly in the slow cooker. Allow shredded chicken to rest on the warm setting for an additional 10 minutes to absorb flavors. Adjust seasoning with salt if required.
- Prepare cooked rice according to package instructions.
- Warm sweet corn and black beans in the microwave until hot.
- Chop cilantro, dice avocados, and cut lime into wedges.
- Spoon cooked rice into serving bowls. Top each with shredded chicken, warm corn, black beans, and diced avocado.
- Garnish with chopped cilantro and lime wedges. Finish each bowl with an extra drizzle of cilantro lime dressing.
- Present immediately while warm.
Notes
- Feel free to customize with additional toppings such as cheese or sour cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 70mg