Chicken Burrito Bowls
Servings: 6 -8
Ingredients
- 1 tablespoon coconut oil
- 1 garlic clove minced
- 1 medium yellow onion diced
- 1 pepper cored and diced (I used red pepper)
- 1 to 1 1/2 pounds boneless skinless chicken breasts chicken thighs, or a mix cut into large cubes
- 5 medium sized tomatoes cored and diced
- 1 1/4 cups organic low sodium chicken stock
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 cup brown rice gluten free
- 1 cup frozen corn
- 1 avocado peeled, seeded, diced
Instructions
- Place dutch oven over medium heat and add coconut oil, until melted.
- Add onion, pepper and garlic, cook until softened about 3-4 minutes. Add diced tomatoes, chicken, chicken stock, chili powder, salt, and cumin to pot. Cover and lower heat to low cook about 45 minutes - 1 hour.
- Remove the lid and add the rice, and frozen corn. Replace the lid and continue cooking on low for another 45 minutes.
- Check and stir once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender.
- Transfer the chicken to a cutting board Use two forks to shred the chicken into bite-sized pieces. Place chicken back into pot, stir.
- Place in bowls, top with diced avocado.
- Serve and Enjoy!