Shredded Chicken Taco Bowl
Tender shredded chicken served over rice or grains with customizable toppings and sauces. Bowl is assembled cold or warm with lettuce, beans, cheese, and fresh garnishes.
Ingredients
Method
Place chicken breast in a large skillet with 1 cup chicken broth and taco seasoning. Bring to a simmer over medium-high heat, then reduce to medium-low and cover. Poach for 12–15 minutes until cooked through (internal temperature 165°F). Remove and let cool slightly.
Using two forks or a stand mixer with paddle, shred the cooled chicken into bite-sized pieces.
Divide cooked rice among four bowls. Layer romaine lettuce and black beans on top of the rice in each bowl.
Top each bowl with shredded chicken, then scatter diced red onion and halved cherry tomatoes across the surface.
Finish with shredded cheddar cheese and fresh cilantro. Serve lime wedge on the side and warm corn tortillas alongside.
Drizzle cilantro-lime crema and salsa roja over each bowl at the table. Add avocado slices if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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