CROCK POT CHICKEN TACO BOWL RECIPE
Ingredients
- 1 ½ lbs skinless, boneless chicken breast
- 1 16 oz jar salsa
- 1 15 oz can black beans - (drained and rinsed)
- 6 oz about ¾ cup reduced fat Mexican cheese, shredded
- ¾ cup fat free sour cream
- ½ cup fresh cilantro - (chopped)
- 1 ½ cups brown rice - (cooked)
- 1 avocado - (cut into 12 slices)
- 1 small red onion - (diced)
- 2 to matoes - (finely diced)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Place chicken breasts, beans, and entire jar of salsa into crock pot. Cook on low for 6-7 hours.
- In a small bowl, combine tomatoes, onions, lime juice and salt & pepper.
- Assemble taco bowls by dividing cooked rice, chicken and beans evenly among 6 bowls.
- Top each taco bowl with 2 tbsp of the cheese . Place each bowl individually in the microwave and heat for about 1 minute to melt cheese.
- Now top with some of the tomato and onion mixture, 2 tbsp sour cream, and 2 avocado slices, and some fresh cilantro. Serve immediately.
Notes
The entire recipe makes 6 servings
The serving size is 1 chicken taco bowl
Nutrition
Calories: 398 kcal (20%)Carbohydrates: 32.3 g (11%)Protein: 34.5 g (69%)Fat: 15 g (23%)Saturated Fat: 4.5 g (28%)Cholesterol: 89 mg (30%)Sodium: 750 mg (33%)Potassium: 1027 mg (29%)Fiber: 6.6 g (28%)Sugar: 7 g (8%)Calcium: 180 mg (18%)Iron: 1.8 mg (10%)