Crock Pot Chicken Taco Rice Bowls

 

Simple ingredients with tons of flavour.  It’s easy to eat healthy when your food tastes this good!

 

Recipe:

16 oz. boneless skinless chicken breast

1.5 Tbsp taco seasoning

1/2 cup canned black beans

1/2 cup canned corn

1/2 red pepper, cubed or diced

1/4 cup red onion, cubed or diced

1/4 cup green onion, cubed or diced

2 cups white rice, cooked

 

4 Tbsp guacamole

4 Tbsp low fat sour cream

8 Tbsp salsa

 

Instructions:

Cook chicken in crock pot overnight with 1 tablespoon taco seasoning.

Cook vegetables, beans, and corn together in a pan on medium heat with remaining taco seasoning.

Divide chicken/vegetables evenly into four tupperware containers.  Add 1/2 cup white rice, 1 Tbsp low fat sour cream, 1 Tbsp guacamole, 2 Tbsp salsa to each container.

Refrigerate until ready to eat, then simply heat and serve!

Makes 4 servings.

 

Macros (per serving):

Protein: 29.5 grams  Carbs: 30.75 grams   Fat: 5 grams

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