Chicken Burrito Bowl

This Chicken Burrito Bowl is a simple, protein-packed meal made with slow-cooked shredded chicken, seasoned veggies, and classic burrito bowl toppings. Balanced with fiber-rich black beans, fluffy white rice, fresh pico de gallo, and creamy Greek yogurt, it’s an easy, customizable option that works perfectly for meal prep or quick, satisfying lunches and dinners.

Ingredients

Makes 1 servings

• 5 oz shredded chicken breast, slow cooked

• 2 cans chicken stock

• 4 chicken bouillon cubes

• 100 g black beans, rinsed and drained

• ½ cup bell peppers and onion, sautéed

• Taco seasoning, to taste

• ½ cup cooked white rice

• 100 g store-bought pico de gallo

• 50 g plain Greek yogurt

• Optional: shredded lettuce

• Optional: 60 g avocado, sliced or diced

Cooking Instructions

1. Add the chicken breasts, chicken stock, and bouillon cubes to a slow cooker. Cook on high for 6 hours, or until the chicken is very tender.

2. Remove the chicken from the slow cooker and shred using two forks. Set aside.

3. Heat a skillet over medium heat. Add the peppers and onions and sauté until softened. Season with taco seasoning to taste.

4. Prepare the bowl by adding the cooked white rice as the base.

5. Top the rice with shredded chicken, black beans, and the sautéed peppers and onions.

6. Add the pico de gallo and a dollop of plain Greek yogurt.

7. Finish with optional lettuce and avocado, if desired.

   Meal Prep Serving instructions

This recipe makes 1 serving and the macros are calculated with the lettuce and avocado.

Macros

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Macros -

516 calories | 48g protein | 57g carbohydrates | 13g fat - per serving/meal

Please note: the macros provided are an estimate. Results may vary slightly depending on your methods and ingredients. If you follow the recipe exactly and use the same ingredients, your macros should be very close to the numbers listed.