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Recipes

Slow Cooker Chicken Burrito Bowl

6 servings

servings

20 minutes

active time

4 hours 30 minutes

total time

Ingredients

2-2.5 lbs skinless boneless chicken breast

16 oz chunky salsa

1/3 cup BRIANNAS Cilantro Lime Dressing (+ more as drizzle)

1/2 cup chicken broth

1/2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

4 cups cooked rice

2 cups frozen sweet corn

1 16oz canned black beans, low sodium

3 small avocados

1/4 cup chopped cilantro

1 lime

Directions

Add all "Slow Cooker Mexican Chicken" ingredients to slow cooker. Set on high and cook for 4 hours.

Shred chicken (it should come apart really easily!) and let it cook/sit for 10 more minutes. Optional: Add salt to taste if needed (mine was just right without additional salt but this may vary!)

Prepare the other ingredients - cook rice, heat up frozen corn and black beans in the microwave, chop cilantro, dice avocados, cut lime into wedges. (See Note 1)

Assemble rice bowls by adding rice, chicken, corn, black beans, and diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.

Serve and enjoy!

Nutrition

Serving Size

-

Calories

645 kcal

Total Fat

21 g

Saturated Fat

3 g

Unsaturated Fat

10 g

Trans Fat

-

Cholesterol

90 mg

Sodium

409 mg

Total Carbohydrate

64 g

Dietary Fiber

8 g

Total Sugars

6 g

Protein

56 g

6 servings

servings

20 minutes

active time

4 hours 30 minutes

total time
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