Recipe courtesy of Lunch Lady

Chicken Burrito Bowls

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  • Level: Easy
  • Total: 5 min (not including making Slow-Cooker Mexican Chicken)
  • Active: 5 min
  • Yield: 4 servings
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Ingredients

2 cups cooked quinoa

2 cups prepared Mexican-style shredded chicken, recipe follows (or substitute rotisserie chicken)

2 cups cooked black beans

1 cup guacamole

1 cup salsa

1/2 cup chopped fresh cilantro

Slow-Cooker Mexican Chicken:

4 boneless, skinless chicken breasts

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1 yellow onion, diced

Directions

  1. Place a scoop of quinoa in a bowl or insulated lunch container (for packing). Top with chicken, beans, guacamole, salsa and cilantro. Repeat with the remaining ingredients to make 3 more bowls.

Slow-Cooker Mexican Chicken:

Yield: 4 to 6 servings
  1. Place the chicken breasts in a slow cooker and sprinkle with the cumin, paprika, garlic powder, salt, onion powder, chili powder and diced onion.Toss and coat the chicken with the spices.
  2. Turn on the slow cooker to low and cook for 2 hours. Shred the chicken with 2 forks.
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