Workday Wednesday-Verde Taco Chicken Bowls

This is a great lunch to get you through the workday from The Skinny Fork. Of course, you could eat it as a supper as well. Prepare it at the beginning of the week, and you have your lunches for an entire week!

Ingredients:

Verde Chicken:

  • 1 1/2 Lbs. Bonless Skinless Chicken Breast
  • 16 Oz. Verde Salsa
  • 15 Oz. Can Black Beans, ‘No Salt Added’ – Drained & Rinsed
  • 1 C. Frozen Corn
  • 4 Oz. Mild Green Chilies
  • 1 Jalapeño, Seeded & Diced
  • 3 Garlic Cloves, Minced
  • 1/2 Tbsp. Cumin
  • 1/2 Tsp. Dried Oregano
  • Salt & Pepper to Taste

Bowls:

  • 2 C. Brown Rice, Cooked
  • 8 Oz. Fat Free Jalapeño Jack & Cheddar Cheese Blend, Shredded
  • 1/2 C. Fresh Cilantro, Chopped

Optional Toppings:

  • Green Onions, Chopped
  • Avocado, Sliced
  • Plain Greek Yogurt or Sour Cream
  • Pickled Jalapeño Slices

Directions:

  1. Toss all of the verde chicken ingredients (NOT the book ingredients or optional toppings) into the slow cooker.
  2. Give it all a good stir.
  3. Secure the lid and cook on low for 8-10 hours or high for 6-8 hours.
  4. Once done, lift the lid and remove the chicken.
  5. Shred the chicken. (with a mixer or with a couple of forks)
  6. Add the shredded chicken back into the crock pot.
  7. Stir the chicken.
  8. Build your bowls!
  9. Place about 1/2 c. cooked riced into each bowl. Top with 1/2 c. of the verde chicken mixture and sprinkle with 1 oz. cheese and some cilantro.
  10. Add any additional toppings.
  11. Serve warm and enjoy!

Nutritional info (from original author, does not include optional ingredients):

  • Servings: 9
  • Size: 1 Prepared Bowl
  • Calories: 257.3
  • Fat: 1.8 g
  • Carb: 31.1 g
  • Fiber: 3.9 g
  • Protein: 24.8 g
  • Sugar: 2.4 g
  • Sodium: 898.9 mg