Description
A delicious Chicken Burrito Bowl that brings people together with tender chicken, zesty salsa, and fresh toppings.
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
- Fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
Instructions
- Place the chicken breasts and salsa in the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks.
- Stir in the black beans and corn, and allow to cook for an additional 15-30 minutes.
- Serve the mixture over rice or quinoa, topped with diced avocado, chopped cilantro, and a drizzle of lime juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Consider seasoning chicken with spices like cumin and paprika for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg