Who doesn’t like Mexican food? Seriously? I don’t think I’ve met a single person that doesn’t like some form of Mexican food, whether it be a burrito at Chipotle or a quesadilla (speaking of which, I’m craving that traditional quesadilla I had in Belize that one time…. oh man. So good).
I wanted to create something that could all be made on Sunday, making burritos not an option. But I actually think this is better. Rice, beans, cheese, chicken, and avocado make this a filling lunch.
Mexican Chicken Burrito Bowl
- 2 pounds chicken breast, cleaned
- 1 small can of diced green chiles
- 1 small jar of salsa (I used Amy’s Organic mild. I also really like Newman’s Own)
- 1-2 tablespoons extra virgin olive oil
- 2 yellow onions, sliced
- 3 large bell peppers, sliced
- 1 cup dry brown rice, cooked according to directions (or cauliflower rice if paleo)
- 1 avocado, sliced
- 1/2 bag spinach
- 1 can refried black beans (optional)
- 1/2 cup shredded cheddar or Mexican cheese
- 1 teaspoon sea salt, divided
Place chicken, green chiles, salsa, and 1/2 teaspoon sea salt in a slow cooker. Cook on high heat for 4 hours, or low heat for 7 hours. The chicken should shred easily when done. Set aside and let cool. Shred.
Add enough olive oil to generously coat a large skillet. Place on medium heat. Add in onions and peppers. Only stir occasionally, and let the onions and peppers brown, about 7 minutes. Once they are beginning to brown, lower heat to a low flame, and continue to saute until the onion is sweet and wilted, about 15 more minutes. Set aside.
Add in spinach (at bottom- this will allow it to steam more easily), rice, chicken, and peppers. Then top with black beans, avocado, and cheese. Microwave when ready to eat.