food

Chicken Burrito Bowls

Name: Chicken Burrito Bowls
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 1 14.5-ounce can diced tomatoes, drained well; 3 cloves garlic, minced; 1 tablespoon chili powder; 2 teaspoons salt; 2 teaspoon cumin; 1 15-ounce can black beans, drained and rinsed; 1 cup frozen yellow corn; Bowl toppings:; 2 cups cooked brown rice; 2 cups finely shredded romaine lettuce; 1 cup shredded cheddar cheese; 1 avocado, sliced; 1 cup pico de gallo; 1/2 cup sliced green onions; 1/4 cup chopped cilantro; Lime wedges; Sour cream

Crock-Pot 4 Ways/Chicken Burrito Bowls

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 14.5-ounce can diced tomatoes, drained well
3 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons salt
2 teaspoon cumin
1 15-ounce can black beans, drained and rinsed
1 cup frozen yellow corn
Bowl toppings:
2 cups cooked brown rice
2 cups finely shredded romaine lettuce
1 cup shredded cheddar cheese
1 avocado, sliced
1 cup pico de gallo
1/2 cup sliced green onions
1/4 cup chopped cilantro
Lime wedges
Sour cream

Steps

In the slow cooker, combine the chicken breasts, diced tomatoes, garlic, chili powder, salt and cumin. Cover with the lid and cook on low for 6 to 8 hours. Stir in beans and corn, and cook for 30 more minutes.
Use forks to shred the chicken directly in the slow cooker.
To serve, add rice or quinoa to a bowl. Top with shredded lettuce, the chicken and bean mixture, a sprinkle of cheese, avocado, pico de gallo, sliced green onions, cilantro and sour cream.