Say hello to the SFC Shredded Chicken Taco Bowl… a total staple in my house. 🌮🔥 Packed with seasoned shredded chicken, rice, black beans, and fresh toppings, this recipe brings big flavor while staying macro-friendly. It’s hearty, satisfying, and comes together with simple ingredients that make busy weeknights way easier, and its tasty AF.
Recipe Makes: 1About 8-10 Servings (about 1 bowl each)
*Per Seriving:
Calories Vary Based On Portions And Toppings
Ingredients
- 3-4lbs Of Chicken Breast
- 2-3 Cups Of Cooked Rice
- 2-3 Roma Tomatoes Diced
- 1 Cup Fire Roasted Sweet Corn (I Buy Frozen)
- 1 Can Of Black Beans Rinsed
- 1 Small Red Or White Onion
- 1 Bunch Of Cilantro, Rinsed And Chopped
- Clean Or Sugar-Free Taco Seasoning
- 1 Crockpot For The Chicky!
Optional Toppings
- Low-Fat Shredded Cheese
- Avocado Sliced Or Diced As You Like It
- Shredded Lettuce
- Greek Yogurt Topping
Instructions
- Grab that crockpot and pop all that raw chicken in there. Personally, I don’t add any water or broth, I just do chicken and spices. If you want to add 1-2 C of water or chicken broth, you certainly can, but you don’t need to. On top of the chicken, sprinkle in 1-2 packets of taco seasoning. Let the crockpot go for 3-4 hours on high or 6-8 hours on low. The chicken is done when it is easily shredded with a fork.
- When the chicken is close to done, its time to make your rice. I do stovetop for mine, but an Instant Pot or a rice cooker works as well. Make your rice according to the package instructions.
- If you haven’t prepped your veggies you can do that now, because next we assemble the bowls.
- Grab a food scale and a meal prep container. Zero out the scale and add 3-4 oz of the seasoned shredded chicken, next add 1/2 – 3/4 Cup of the cooked rice, 2 Tbs corn (I leave it cold if I’m prepping, I cook it if I’m eating it immediately), 2 Tbs black beans, 2 Tbs chopped onion, 2 Tbs shredded cheese, and a sprinkle of cilantro. I usually toss it in the fridge like this to save for later in the week.
- Heat your meal using your preferred method (I use the microwave). If you add in the cold ingredients prior to heating up the meal, it gets all kinds of yucky, so I keep my veggies and traditional cold ingredients in separate containers until I need to add them in.
- Serve hot and top with your favorite optional toppings.
Store the bowls in meal prep containers throughout the week and keep the cold toppings separate until ready to eat for the best texture and freshness. My family eats them like this straight out of the container, and mixes it all together. We even get a low-carb wrap and pop it all in there for a giant burrito! Whatever you fancy. You could also switch this up and use ground turkey or 90% leaner ground beef if chicken isn’t your thing!
Fuel Up & Enjoy.
~ Coach Ame
