Shredded Chicken Burrito Bowl

Votes: 5
Rating: 1.8
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Shredded Chicken Burrito Bowl

Votes: 5
Rating: 1.8
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

30minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 1 avocado
  • 1 can black beans 16 oz.
  • 1 cup Pacific Foods Organic Chicken Stock
  • 1 pound boneless chicken breasts
  • 1 1/2 cups yellow rice cooked
  • 1 cup shredded purple cabbage
  • 1 cup baby tomatoes diced
  • 1 cup cilantro
  • 1 lime
  • cheddar cheese shredded
  • 1 garlic clove
  • 1 tbsp. olive oil or butter
  • 1/2 tbsp. cumin
  • salt and pepper to taste

Instructions

  1. Heat beans in a small saucepan with cumin. Simmer for 5-8 minutes until hot and bubbly.
  2. Sprinkle chicken breasts with a pinch of salt and pepper.
  3. Heat 1 tablespoon butter or oil in a deep frying pan, add whole chicken breasts, and sear until slightly brown on each side (about 3-5 minutes each). Add in 1 cup Organic Chicken Stock and cover, continue heating for another 10 minutes until the chicken is cooked all the way though. Set aside and when cool shred into pieces.
  4. To assemble, fill bowl with cabbage, beans, tomatoes, rice, shredded chicken and avocado, sprinkle shredded cheese over warm rice so it melts slightly. Spritz with lime and your favorite hot sauce!

Ingredients

  • 1 avocado
  • 1 can black beans 16 oz.
  • 1 cup Pacific Foods Organic Chicken Stock
  • 1 pound boneless chicken breasts
  • 1 1/2 cups yellow rice cooked
  • 1 cup shredded purple cabbage
  • 1 cup baby tomatoes diced
  • 1 cup cilantro
  • 1 lime
  • cheddar cheese shredded
  • 1 garlic clove
  • 1 tbsp. olive oil or butter
  • 1/2 tbsp. cumin
  • salt and pepper to taste

Instructions

  1. Heat beans in a small saucepan with cumin. Simmer for 5-8 minutes until hot and bubbly.
  2. Sprinkle chicken breasts with a pinch of salt and pepper.
  3. Heat 1 tablespoon butter or oil in a deep frying pan, add whole chicken breasts, and sear until slightly brown on each side (about 3-5 minutes each). Add in 1 cup Organic Chicken Stock and cover, continue heating for another 10 minutes until the chicken is cooked all the way though. Set aside and when cool shred into pieces.
  4. To assemble, fill bowl with cabbage, beans, tomatoes, rice, shredded chicken and avocado, sprinkle shredded cheese over warm rice so it melts slightly. Spritz with lime and your favorite hot sauce!