Crock Pot Chicken Taco Rice Bowls


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



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



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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