Shredded Chicken Taco Bowl 💥
The Rice:
1 Tbs Olive Oil
½ a small onion
3 cloves minced garlic
1 Tbs Cumin
1 cup uncooked jasmine rice
Salt and pepper
Cook this until the garlic becomes fragrant.
Now add:
¾ cup black beans
2 cups chicken stock.
Mix all together, cover and allow to simmer until the rice is done.
Chicken:
If you are cooking more than 2 chicken breasts, double the taco seasoning recipe!
Taco Seasoning:
1 Tbs Chili Powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp cumin
1 tsp each black pepper and salt
Now in a pan over med-high heat add your chicken! Cook each side for about 2-3 minutes (we are just looking to brown the outside) Add 1 cup of chicken stock, Cover and simmer. After about 15 minutes, flip your chicken, and replace the lid.
Cook time will vary on size of chicken breasts, but typically about 30 minutes!
Once the Chicken has come to temp, remove from the pan and allow to cool for a few minutes. To shred I used a hand mixer, but you could also go old school.
Now divide the rice mixture into 4 portions.
The chicken into 4-6 oz portions depending on your macros.
Top with sautéed onions and peppers, ¼ of an avocado and 2 Tbs salsa Verde.
Optional toppings not included in macros!
This bowl goes well with roasted corn salsa: 2 cups corn, 1 bell pepper, 1 jalapeño, some red onion, chili powder, salt, pepper and lime juice!
37P 35C 12F 375kcals (per 6oz chicken)
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