What goes in a chicken burrito bowl?

A Chicken Burrito Bowl usually includes shredded chicken, cooked rice, black beans, sweet corn, avocado, cilantro, and fresh lime. You can also add shredded cheese, pico de gallo, tortilla chips, jalapeños, guacamole, queso, or sour cream to match your taste.

Are chicken burrito bowls healthy?

Yes. This Chicken Burrito Bowl provides lean protein, fiber rich beans, healthy fats from avocado, and plenty of fresh ingredients. You can also adjust the toppings or swap white rice for brown rice or cauliflower rice to fit your preferences.

What to marinate chicken in for a burrito bowl?

This recipe creates plenty of flavor by combining chunky salsa, creamy cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika in the slow cooker. As the chicken cooks, it absorbs the seasoning and becomes tender enough to shred easily.

What is a burrito bowl made of?

A burrito bowl includes many of the same ingredients found inside a burrito without the tortilla. Most bowls include rice, seasoned meat, beans, vegetables, cheese, fresh herbs, and flavorful toppings such as salsa, avocado, and lime.

Chicken Burrito Bowl Recipe | Easy Amazing Slow Cooker Meal

Description

This Chicken Burrito Bowl combines tender slow cooker chicken, fluffy rice, black beans, sweet corn, creamy avocado, cilantro, and lime. It makes six satisfying servings and works well for meal prep or busy weeknight dinners.

Ingredients

Scale

2 to 2.5 lb skinless boneless chicken breasts

16 oz chunky salsa

1/3 cup creamy cilantro lime dressing, plus extra for serving

1/2 cup chicken broth

1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

4 cups cooked rice

2 cups frozen sweet corn

1 (16 oz) can low-sodium black beans, drained

3 small avocados, diced

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Optional toppings: shredded cheese, tortilla chips, pico de gallo, tomatoes, jalapeños, guacamole, queso, or extra lime juice

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Instructions

1. Place the chicken breasts in the slow cooker.

2. Add the salsa, cilantro lime dressing, chicken broth, chili powder, cumin, and smoked paprika.

3. Cover and cook on high for about 4 hours, or until the chicken becomes tender.

4. Shred the chicken directly in the slow cooker with two forks.

5. Let the shredded chicken sit in the sauce for about 10 minutes.

6. Taste the chicken and add salt only if needed.

7. Meanwhile, prepare the rice according to the package directions.

8. Warm the frozen sweet corn and drained black beans.

9. Dice the avocados, chop the cilantro, and cut the lime into wedges.

10. Divide the cooked rice among six serving bowls.

11. Top each bowl with shredded chicken, corn, black beans, and avocado.

12. Finish with chopped cilantro, lime wedges, and an extra drizzle of cilantro lime dressing.

13. Add any optional toppings and serve warm.

Notes

Prepare the rice and toppings while the chicken cooks to save time.

Taste the shredded chicken before adding salt because the salsa and dressing may already provide enough seasoning.

Boneless skinless chicken thighs can replace the chicken breasts.

Store the chicken, rice, corn, and beans in airtight containers in the refrigerator for up to 4 days.

Keep avocado, cilantro, lime, and other fresh toppings separate until serving.

Reheat the chicken with a spoonful of its cooking sauce to help it stay tender.

Nutrition values are estimates and may vary by ingredient brand and serving size.

Prep Time: 20 minutes
Cook Time: 4 hours 10 minutes
Category: Chicken Recipes
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 645
Sugar: 6 g
Sodium: 409 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 8 g
Protein: 56 g
Cholesterol: 90 mg