26 May Fit2Go Recipe: Crock pot Chicken Burrito Bowl
WHAT IT IS:
Quick and easy crock pot recipe packed with protein and flavor! This is an extremely simple recipe to make!
WHAT YOU’LL NEED:
Fresh Ingredients:
- 1 lb boneless skinless chicken breast
- 1 T onion powder
- 2 tsp garlic powder
- salt & pepper to taste (I recommend pink Himalayan sea salt and course fresh ground black pepper
- 1 T chili powder
- 1 T cumin
- 3 C chicken broth
- 1 15 oz can diced tomatoes drained
- 14 oz can black beans drained and rinsed
- 1/2 C uncooked brown rice
- 1 C shredded Colby Jack cheese
- 1/2 yellow onion diced
- Chopped green onions for garnish
Kitchen Equipment:
Krista’s Recommended Kitchen Items:
These are the products I use which I really like and recommend because you won’t be disappointed. Certain kitchen items can really make a difference. Different materials of baking sheets and other cookware (skillets etc.) can distribute the heat to the food differently creating different cook times and different results!
- Food Scale for accurate measurements
- Rachel Ray Baking Sheets (These baking sheets are my favorite because they are durable and the material evenly distributes the heat yielding better results than other baking sheets I’ve used)
- Stainless Steel Mixing Bowls (I recommend using stainless steel mixing bowls because they clean up a lot easier. Often times you just need to rinse them out. They don’t fray inside like plastic ones and since they aren’t plastic you can guarantee there are no harmful chemicals leaking in to your food!)
- Cutting Board
- Chef Knives
- Crock pot (Keep it simple! This is a very nice, sleek looking stainless steel crock pot which has lasted me 5+ years so far. Stainless steel means it doesn’t stain if anything runs down the sides. Just wipe off and it will stay looking brand new!)
- Crock pot liners (For a simple, quick and easy clean up. Simply line crock pot with this, and then toss when finished! Worth the money. Washing by hand is a pain, you often have to let it soak to remove any baked on residue. If you’re using a dishwasher- think about it- How much are you spending on dish washer soap and running hot water for the dish washer? A crock pot takes up a lot of room in the dishwasher which allows you to be able to put less dishes in!)
- Meat thermometer (I like this meat thermometer because it is sleek and simple to use. There are some crazy meat thermometers out there these days, ones with multiple probes and even blue tooth! But keep it simple, trust me you will be happy you did! Don’t over complicate things! I’m a great cook, and this is all I use. It is all you need!)
- Mixing spoons (These mixing spoons are coated in silicone which makes them non-stick and they do not splinter or stain like wooden ones. This a durable set for a good cost!)
- Not used for this recipe, but used for many others: I recommend a cast iron skillet in every kitchen!
- Glass Baking dishes– Holds the heat well, also distributes it evenly for better baked items. Won’t cause cold spots in the food from uneven heating and the surface doesn’t overhead as metal does causing the outside of your food to be burnt!
- Stainless Steel Stock pot– Stainless steel makes for easy clean up and distributes heat evenly to your food without burning it on the bottom (as long as you are stirring per instructions)
INSTRUCTIONS:
- Line crock pot with liner
- Place chicken breasts, onion, chicken broth, tomatoes, onion powder, garlic powder, chili powder, cumin, salt and pepper in crock pot.
- Cook on low for about 4-5 hours until chicken starts to shred
- Add rice and black beans and cook about 1.5 hours on low
- Serve and top each serving with 1/4 C Colby jack cheese and chopped green onions
**Optional to add sour cream, black olives or avocado! (calories not included)
NUTRITION INFO:
Makes 4 servings
Amount per serving:
Calories: 445
Calories determine your weight.
Macronutrients:
Macronutrients contribute to your body composition (fat vs. muscle).
Protein: 45g
Fat: 9g
Carbs: 40g
