Slow Cooker Chicken Burrito Bowls

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt reduces calories while adding creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide creaminess at a lower cost.

Marinate chicken breast in olive oil and taco seasoning for at least 30 minutes.

Preheat grill or skillet over medium-high heat.

Cook chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.

Remove chicken from heat and let rest for 5 minutes before slicing.

Cook rice according to package instructions, fluff with a fork when done.

In a separate pan, sauté onion and bell pepper in olive oil until softened, about 5 minutes.

Warm black beans and corn in a small pot over low heat until heated through.

Assemble bowls by placing a base of rice, then adding sliced chicken, black beans, corn, sautéed vegetables, and avocado.

Top with cheese, sour cream, jalapeños, and a squeeze of lime juice.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Allergens