Friday, January 17, 2014

Chicken Taco Bowl

Great news to report, the bug has finally left my body! Feeling normal for the first time all week and boyyyy am I thankful. When I finally got my appetite back last night I realized we had a fridge full of food because we have hardly eaten all week. I decided to make a well rounded meal chalk full of carbs, protein, and healthy fats and came up with these taco bowls. 

This is a great recipe if you find yourself short on time during the week because as you can see above, it makes a ton of food that you can use in a lot of ways-- salads, burritos/wraps, scrambled in with egg whites, or just on its own. Plus, it's really easy to make! 

Here's what I did: 
1. Place chicken breasts in slow cooker with about a cup of chicken broth, a splash of olive oil, salt and pepper. Cook on low for about 5 hours and then shred once cooked. 
2. When the chicken was almost done I made a batch of brown rice on my stovetop. 1 cup brown rice and 1 1/2 cups chicken broth-- bring to a boil and then simmer until the liquid is gone. 
3. Lastly I rinsed a can of low sodium black beans and then added everything together. Also mix in 1/2 a packet of taco seasoning and then you're done! 

Hopefully this recipe helps all you busy moms and dads! Happy Friday! 


  1. Hi Brittany! Love this recipe can't wait to make it. Random question...what kind of bowls are those? I love square bowls!

  2. This looks delicious and a perfect mix up to my daily lunch plain salads. How many chicken breasts did you use for this recipe?


Recent Posts