Crockpot Chicken Burrito Bowls
Set-it-and-forget-it salsa chicken with cilantro lime rice and black beans. Dump 5 ingredients in the morning, prep bowls by dinner.
PROTEIN 38g
CALORIES 450
P:E RATIO 8.4
TIME 250m
YIELD 6
P:E 8.4
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2.5 lbs boneless skinless chicken breasts 38G PROTEIN
1 jar (16 oz) salsa verde or red salsa FLAVOR
1 packet taco seasoning FLAVOR
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
1 can (15 oz) corn, drained PRODUCE
3 cups cooked white or brown rice CARB BASE
2 limes FLAVOR
1/4 cup fresh cilantro, chopped FLAVOR
Toppings: shredded cheese, sour cream, avocado, pico de gallo DAIRY
MEAL PREP LOGISTICS
- Storage: Store assembled bowls for up to 5 days in the fridge. Chicken alone freezes well for up to 3 months.
- Batching: Freeze shredded chicken in portions for quick weeknight assembly.
- Reheat: Microwave for 2-2.5 minutes. Add cold toppings (avocado, sour cream) after reheating.
EXECUTION STEPS
01
THE MACRO PREP
Place chicken breasts in the slow cooker. Pour salsa over the chicken and sprinkle taco seasoning on top.
02
HIGH HEAT SEAR
Cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken shreds easily.
03
HIGH HEAT SEAR
Shred chicken with two forks directly in the slow cooker. Stir to coat with sauce.
04
THE MACRO PREP
Cook rice according to package. Once done, stir in lime juice and chopped cilantro.
05
STEP 5
Warm black beans and corn in a small pot or microwave.
06
STEP 6
Assemble bowls: cilantro lime rice on the bottom, then black beans, corn, and shredded salsa chicken on top.