Chicken Taco Bowls
Directions
- 1Add boneless, skinless chicken thighs to your slow cooker.
- 2Add 3 packets of taco seasoning.
- 3Add red enchilada sauce.
- 4Add black beans.
- 5Add fire-roasted frozen corn.
- 6Add salt to taste.
- 7Give it a mix.
- 8Cook on high for 2-3 hours or low for 3-4 hours, until the chicken is tender and fully cooked through.
- 9Shred the chicken directly in the pot using two forks.
- 10Give it a mix.
- 11Add rice that has been cooked in bone broth to your chicken.
- 12Add some cilantro.
- 13Give it all a mix.
- 14For the high-protein, low-calorie chipotle lime sauce, just blend all the ingredients shown on screen.
- 15Split the chicken and rice mixture into 10 equal servings.
- 16Top with your sauce and enjoy.
Ingredients
- 1360 g boneless, skinless chicken thighs
- 3 packets taco seasoning
- 480 g red enchilada sauce
- 440 g black beans
- 340 g fire-roasted frozen corn
- to taste salt
- 480 g jasmine rice
- 910 g chicken bone broth
- 450 g 0% Greek yogurt
- 30 g lime juice
- 3 chipotle peppers
- 25 g adobo sauce
- 30 g honey
- 10 g avocado oil
- 60 ml milk
- pinch of salt
- to taste chopped cilantro
Equipment
slow cookerpottwo forksblendermicrowave
Tips
- Store frozen for best results.
- Reheat by wrapping in a paper towel, and microwaving for 3-4 minutes. Mix, add a splash of water or broth if dried out. Microwave another 1-2 minutes to finish.
- You can eat this for lunches all throughout the week
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