Crock Pot Chicken Burrito Bowl

 

Crock Pot Chicken Burrito Bowl

            

Ingredients

                       

1 pound boneless, skinless chicken breasts (about 2 large breasts)

2 tablespoons of olive oil

3 teaspoons of onion powder

2 teaspoons of garlic powder

3 teaspoons of chili powder

2 teaspoons of cumin

1 teaspoon of kosher salt and freshly ground pepper to taste

3 cups of low-sodium chicken broth

1 15 oz can of diced tomatoes, drained

1 14 oz can of black beans, drained and rinsed

2 3/4 cups of instant whole grain brown rice 1⁄2 cup shredded colby jack cheese (optional)

                       

Directions

                       

1. Place chicken breasts in slow cooker.
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper.
3. Cook on low for about 4 hours.
4. Remove chicken breasts from slow cooker.
5. Turn slow cooker to high and stir in instant rice and black beans.
6. Let cook 30-45 minutes on high, or until rice is tender.
7. Add chicken back in, cook for 20 minutes on high, or until chicken is warm.
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole, top with cheese                           

                                               

Serving Size: 1 Cup

21 Day Fix Container Equivalents (per serving) 21 Day Fix:

1 Yellow, 1/2 Red, 1/2 Green