Chicken Burrito Bowl Recipe
Mexican rice, spicy chicken and loads of healthy fresh toppings make this burrito bowl Ah-Mazing!
Servings: 6
Calories: 306kcal
Ingredients
- Slow Cooker Mexican Chicken
- Mexican Rice
- 3 cups chopped Romaine lettuce
- 15.25 oz whole kernel corn, drained 1 can
- 15 oz black beans, drained and rinsed 1 can
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and sliced
- 1 cup bell pepper, diced (we used orange bell pepper)
- 2 tablespoons fresh cilantro leaves, chopped
Sour Cream Sauce:
- 1 cup sour cream
- Juice of 1 lime
- 1/4 teaspoon salt
Instructions
- Prepare the slow cooker Mexican chicken.
- Prepare the rice about 40 minutes before mealtime.
- To make the sour cream sauce: mix sour cream, lime, and salt. Set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado, and cilantro. Drizzle the cream sauce over the top and serve.
Notes
For best texture, store chicken, rice, and toppings separately. Reheat chicken and rice before assembling. Great for meal prep—makes easy lunches all week!
Nutrition
Calories: 306kcal | Carbohydrates: 39g | Protein: 11g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 135mg | Potassium: 785mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3483IU | Vitamin C: 43mg | Calcium: 79mg | Iron: 2mg