1 pound boneless skinless chicken thighs (or chicken breasts will also work)
1 cup chunky salsa
1/2 teaspoon chipotle chili powder
2 teaspoons coconut oil
1 cup dry short grain brown rice
2 cups water or vegetarian broth
1 small lime, juiced
1 cup organic sweet corn
1/4 cup fresh chopped cilantro
1 small lime, juiced
Freshly ground salt and black pepper, to taste
1 (15 oz) can low sodium black beans, rinsed and drained
1/2 cup cheddar cheese shreds (dairy free if desired)
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc


1.Make the chicken: Place chicken, salsa and chipotle chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve. If you don't have a slow cooker, refer to the notes section in the recipe for baking instructions.
2.To make the brown rice: Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes. Once done, season with a little salt to taste.
3.To make the corn salsa: In a medium bowl, combine corn, red onion, cilantro and lime juice. Season with salt and pepper.
4.To make the bowls, evenly distribute rice, chicken, black beans and corn salsa into bowls (or containers if meal prepping.) Garnish with cheese, cilantro, hot sauce and extra salsa, if desired. If you are planning on enjoying the meal later, do not add the avocado. Add once ready to eat.
5.Makes 4 servings. One for Monday-Thursday if you like.

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