Chicken Burrito Bowl Recipe


– 1 c. cauliflower rice (cooked to package directions) – 1/2 c. (4 oz.) Slow Cooker Mexican Shredded Chicken – 1/2 c. sauteed peppers and onions – 1/4 c. frozen corn – 1/4 c. pico de gallo salsa – 1/4 c. black beans (rinsed) – 1/4 c. sliced/cubed fresh avocado


Step 1

Cook the Slow Cooker Mexican Shredded Chicken according to the recipe.

Step 2

Slice 2 bell peppers and 1 medium yellow onion. Add to a large skillet with 1 Tbsp. olive oil. Saute over medium high heat. Sprinkle with 1 tsp. of chili powder and 1/2 tsp. cumin. Saute for approximately 10 minutes or until the peppers become soft and the onion becomes translucent.

Step 3

For assembling the burrito bowls: Add the cauliflower rice to the bottom of the container. Next, add the chicken, sauteed vegetables, corn, salsa, black beans and avocado. Add the sliced lime and cilantro to the top, if desired.

For reheating: Microwave for increments of 60 seconds. Stop to stir, and add another 30 seconds if necessary.

Individual burrito bowl meal prep containers will keep for up to 5-6 days refrigerated in air-tight containers.

Check out a couple of our other salad recipes below!