Clean Burrito Bowls
I am starting to fall even more in love with my crock pot every day. There is something really awesome about being able to come home from work to a hot prepared (healthy) dinner. These burrito bowls were amazing. They are great alone and I can only imagine how delicious they would be inside a tortilla!
INGREDIENTS
3 boneless, skinless, organic chicken breasts
3 cups of organic, low sodium chicken broth
1 can of diced tomatoes, drained
1 tbsp olive oil
1 tbsp chili powder
2 tsp cumin
2 tsp garlic powder
1 tbsp onion powder
1.5 tsp fine sea salt
1 can of black beans, drained and rinsed
3 cups instant brown rice
Optional:
Shredded colby jack cheese
Avocado
Greek yogurt
Pico de gallo
DIRECTIONS
In your crock pot, combine chicken breasts with olive oil, chicken broth, diced tomatoes, chili powder, cumin, onion powder, garlic powder and sea salt.
Cook on low for 4 hours or until chicken is fully cooked.
Remove chicken from the crock pot and set aside.
Add in rice and black beans. Cook for 45 minutes or until rice is tender. The broth should be almost fully soaked up.
Meanwhile, shred your fully cooked chicken with a fork.
Once the rice is fully cooked, return chicken to the crock pot and cook for a few more minutes, until the chicken is warm.
Serve with colby jack cheese, sliced avocados and a spoonful of pico de gallo!
Enjoy!
This made 6 servings for us and the serving is 1.5 cups. I found that this serving to be a lot to eat, so I may cut in half for myself next time!
One serving is 1 red, 1 yellow and less than .5 green. Based on the serving in the picture, I count it as 1 red, 1 yellow, 1 green and 1 blue!
These were a hit at our house and this could easily be cooked and placed in the freezer to eat at a later date. This is technically six servings but for me, this was FILLING. So, I think you could cut the portion size down and use less containers and get more servings out of it! Also, think it would be good to add in a pepper or onion to knock out some of your green containers!
Jess