Cilantro Lime Chicken Burrito Bowls

Ingredients

FOR THE CHICKEN

• 1.5-pounds chicken breast

• 1/2 cup chicken broth

• 1/2 teaspoons sea salt

• 1/2 teaspoon black pepper

• 1/2 garlic powder

• Juice of one lime

• 1/4 cup chopped cilantro

FOR THE BURRITO BOWLS

• 1 bell pepper, sliced

• 1/2 white onion, sliced

• 2 Roma tomatoes, diced

• 1 jalapeno, diced (optional)

• 1 tablespoon avocado oil

• 1 cup white rice

• 15 oz. canned black beans, drained

• 1/2 cup fresh cilantro, chopped

• 2 tablespoons lime juice

• Shredded cheese for topping

• Sour cream for topping

Directions

FOR THE CHICKEN

1. Place the chicken in the slow cooker. Pour the chicken broth, salt, pepper, and garlic powder.

2. Cook for 3-4 hours on high or 6-8 hours.

3. Once the chicken is finished cooking, either shred with two forks or try the easiest method EVER by using your stand mixer. HERE is how you do it.

4. Mix in the lime juice and cilantro, cover, and prepare the other ingredients for your bowl.

FOR THE BURRITO BOWLS

1. Once your chicken is finished cooking and shredded, bring a pot of water to a boil and add white rice. Cook on low for about 20 minutes or until rice is fluffy and soft.

2. Heat one tablespoon of avocado oil in a pan over medium heat. Once the pan is hot, add the sliced bell pepper and white onion. Saute until soft and fork tender. Turn off the heat once the veggies are finished cooking.

3. Return to your rice after it is finished cooking, and use a fork to fluff it and separate it from the pot. Add 1/4 cup (maybe a bit more, depending on your taste) of cilantro and 2 tablespoons of lime juice. Mix into the rice and add salt and pepper to taste.

4. To build your burrito bowl, scoop rice into a dish, add warmed black beans, shredded chicken, sauteed veggies, diced tomatoes, diced jalapeno (optional), sour cream, cheese, and cilantro.