Angie Asche

Shredded Salsa Chicken Burrito Bowl

Angie Asche
PREP 10 MIN
•
COOK  20 MIN

Time to add some new flavors to your weekly meal prep! Cook up a big batch of chicken (use the slow cooker for added ease) and portion into containers. You can also freeze the chicken – after defrosting, simply add the fresh salad and warm rice for a high-protein meal. This recipe has been adapted from Angie's book Fuel Your Body: How to Cook and Eat for Peak Performance.

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EF

GF

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Number of servings
2
Ingredients

250g skinless chicken breast

1⁄2 olive oil spray

1 green pepper deseeded & sliced

1⁄2 cup (112 1⁄2g) chunky tomato salsa

3⁄4 cup (125g) pre-cooked brown rice cooked according to packet directions

1⁄2 tin of black beans (400g tin) drained & rinsed

1⁄4 head of iceberg lettuce shredded

1 medium tomato diced

1⁄2 avocado (medium) sliced

2 sprigs of fresh coriander optional

1⁄2 lime cut into wedges, optional

salt & pepper, to taste

Methodbased on 4 servings
1

Bring a medium saucepan of salted water to a very gentle simmer. 

2

Add chicken and continue to simmer gently for 10 minutes, or until chicken is just cooked through. Remove from heat, cover and set aside for 10 minutes. 

3

Transfer chicken to a board and use two forks to shred the meat.

4

Meanwhile, spray a large frypan with oil, add green peppers and cook, stirring occasionally, for 5 minutes or until softened and lightly charred. Transfer to a plate.

5

Add shredded chicken and salsa to the hot pan and cook, stirring, for 2 minutes or until heated through.

6

Divide the rice, beans, lettuce, tomato and peppers between serving bowls. 

7

Top with the salsa chicken, avocado and coriander and lime wedges if using. Season with salt and pepper to serve.  

 

Slow cooker method:

Put the chicken breasts in the slow cooker, cover with salsa and cook for 3 hours on high or 6 hours on low. Transfer chicken to a board and use two forks to shred the  meat. Return to the slow cooker, stir to combine and let sit for 5 minutes.

Nutritional Informationper serving

Energy (kJ)

1823 kJ / 436 cals

Protein

38.5 g

Fat

13 g

Sat. Fat

2.9 g

Carbs

34.5 g

Sugar

7.6 g

Fiber

11.8 g

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