Sure, you could spend $10 and ton of calories on a burrito bowl guaranteed to leave you in a food coma. OR. You could dump a bunch of fresh, healthy ingredients into your slow cooker, forget about it for hours, and then have a yummy Mexican burrito bowl right at your fingertips.
The best part about this recipe? It makes a TON of servings! Like eight, no joke. Eat on its own as a bowl, on top of lettuce as a salad (see recipe below), inside corn tortillas as tacos and even scrambled with a few eggs for a protein-rich breakfast. And no, there's nothing wrong with adding a side of margarita at breakfast. Bye.
3 boneless, skinless organic chicken breasts
1 can low-sodium black beans
1 can crushed tomatoes
½ cup chopped peppers
½ cup farro
1 package chopped romaine
nonfat Greek yogurt
1 tbs paprika
1 tbs cumin
1 tbs garlic powder
1 tbs pepper
chili powder to taste
Place chicken breasts in crock-pot. Cover with beans, tomatoes, peppers and spices.
Cook on low for 7 hours.
About 20 minutes before you’re ready to eat, cook farro in a big pot of boiling water for 10-12 minutes (follow package instructions).
Drain farro and return to big pot.
Shred the chicken breasts using two forks. Then drain contents of crock pot.
Mix the farro into the crockpot.
- Add romaine to a bowl. Add your crock-pot mixture, top with sliced avocado and Greek yogurt and enjoy!