SLOW COOKER CHIPOTLE CHICKEN BOWLS

Ingredience

INGREDIENTS

• 60oz Chicken Breast (1700g) • 1 Can Chipotle Peppers (7oz) (200g) • 10 Garlic Cloves (30g) • 0.5 Cup Fresh Lime Juice (120g) • 2 Tbsps Garlic Salt (30g) • 1 Tbsp Onion Powder (7g) • 1 Tbsp Cumin (7g) • 2 Cups Dry White Rice (360g) • 4 Cups Chicken Bone Broth (960g) • Cilantro (15g) (Optional) • 1.5 Cups Pico De Gallo (335g) • 1 Cup Greek Yogurt (0% Fat) (225g)

Corn Salsa: • 2 Cups Canned Corn (500g) • 1 Diced Red Onion (160g) • 0.25 Cup Fresh Lime Juice (60g) • Cilantro (10g) • 1 Tbsp Garlic Salt (15g)

Pokyny

1. To a blender, add 1 can of chipotle peppers, garlic cloves, 1 Cup bone broth, 0.25 Cup lime juice, garlic salt, onion powder, and cumin. Set aside.

2. Add 60oz of chicken breast to a slow cooker along with the sauce made in Step 1.

3. Mix everything together until the meat is evenly coated and cook on high for about 3-4 hours.

4. While the meat is cooking, prepare the rice by combining 2 Cups dry rice and 4 Cups chicken bone broth (or water). Bring to a light boil and simmer for about 15 to 20 minutes until the rice is tender.

5. (Optional) Add in 0.25 Cup fresh lime juice and cilantro to the rice for extra flavor

6. In a bowl, combine canned corn, diced onion, lime juice, cilantro, and garlic salt. Mix it all together to make the corn salsa. Set aside.

7. When the meat is done cooking, drain about 3/4 of the liquid in the slow cooker and use two forks to shred it all up.

8. Take out 10 meal prep containers, add in 1/10 of the total rice, and 1/10 of the total cooked chicken, a few tablespoons of pico de gallo, and corn salsa to each one (weigh the chicken and the rice and divide the weight by 10).

9. Store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions). 10. (Additional Notes) When you're done reheating the meals, top them with some cilantro

Poznámky

400 Calories | 50g Protein | 37g Carbs | 5g Fat