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! 

3 comments:

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

    ReplyDelete
  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?

    ReplyDelete

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