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Slow Cooked Southwest Chicken Burrito Bowls

By Angela Dimitrelias
  • 315 minutes
  • Serves

INGREDIENTS

1 lb

boneless, skinless chicken breasts

1 tbsp

olive oil

1 14.5 ounce can

fire-roasted tomatoes

1 tbsp

garlic, minced

1 tbsp

chili powder

1 tbsp

onion powder

2 tsp

ground cumin

1 tsp

sea salt, or to taste

1

carton low sodium chicken broth

1 can

no salt added/low sodium black beans, rinsed

1/2 cup

uncooked quinoa

1

bag frozen pepper and onion mixed veggies

1 cup

shredded cheddar cheese, for serving

Fresh ground pepper,

1 can

diced green chilis or diced jalapeno (optional if you like it hot!!)

Green onions, sliced

Fresh cilantro

Avocado, thinly sliced

Plain Greek Yogurt

Salsa (no sugar added)