Directions
- 1Place chicken breast in the slow cooker. Add salsa, taco seasoning, garlic and onion. Cook on high for 3 hours.
- 2Shred chicken and cook for another hour, stirring occasionally.
- 3Prepare overnight oats by combining oats, protein for oats powder, milk, chia seeds, and chocolate chips (optional) in separate containers.
- 4Prepare protein waffles by mixing waffle mix and milk (or water) and cooking in a mini waffle maker.
- 5Roast bell peppers and onions with seasoning in the oven.
- 6Cook jasmine rice in a rice cooker.
- 7Assemble the taco bowls: combine rice, shredded chicken, and roasted vegetables in individual containers.
- 8Reheat in the microwave and top with avocado and pico de gallo before serving.
Ingredients
- 1 serving boneless skinless chicken breast
- 1 can salsa
- 1 packet taco seasoning
- 0.25 cup chopped garlic
- 0.25 cup chopped onion
- 1 pinch paprika
- 1 pinch adobo seasoning
- 0.66 cup oats
- 0.25 cup protein for oats
- 1 serving milk
- 1 tablespoon chia seeds
- 1 tablespoon chocolate chips
- 0.5 cup waffle mix
- 0.33 cup milk (or water)
- 1 serving bell peppers
- 1 serving onions
- 1 serving jasmine rice
- 1 serving avocado
- 1 serving pico de gallo
Equipment
slow cookermini waffle makerrice cookerbaking sheetmicrowave
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