1 1/2 pounds boneless chicken thighs, trimmed of fat (~6)
1 tsp salt
1 1/2 cups chunky medium salsa
1 1/4 canned black beans, drained and rinsed
1 1/4 cups frozen corn kernels
1/2 tsp garlic powder
1 tsp ground cumin
1 cup chopped tomato
1/4 cup chopped green onion
1/2 fresh jalapeño pepper, seeded and finely chopped
2 tbsp fresh lime juice
1/4 tsp salt
4 cups cooked brown rice
2 cups shredded reduced fat Mexican cheese blend
2 cups finely shredded romaine lettuce
cilantro (optional)
Instructions
1. Season the chicken with the salt, put it in a slow cooker, and top
with salsa, black beans, corn, garlic powder, and cumin.
2. Cover and cook on high for 4 hours or on low for 8 hours. Transfer
the cooked chicken to a large plate. Shred with 2 forks and return to
the slow cooker. Add cilantro (optional 2 Tbsp).
3. For the pico de gallo- in a medium bowl combine the tomato, green
onion, cilantro (1/4 cup), jalapeño, lime juice, and salt. Refridgerate
until ready to eat.
4. To serve, place 1/2 cup brown rice in each of 8 serving bowls. Top
with 2/3 cup chicken, 1/4 cup shredded cheese, and 1/4 cup
shredded lettuce. Divide the pico de gallo among the bowls and
serve.
Serving
Suggestions
1 bowl ~379 calories
Originally Submitted
7/22/2017
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