Tender salsa chicken served over rice, topped with beans, veggies, and lime. Quick, vibrant summer meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lb)
→ Sauce
02 - 2 cups tomato salsa (mild, medium, or hot as preferred)
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ Bowls
08 - 2 cups cooked brown or white rice
09 - 1 cup canned black beans, rinsed and drained
10 - 1 cup corn kernels (fresh, canned, or thawed frozen)
→ Toppings
11 - 1 cup cherry tomatoes, halved
12 - 1 avocado, diced
13 - 1/2 cup shredded cheddar or Monterey Jack cheese
14 - 1/4 cup fresh cilantro, chopped
15 - 1/4 cup sliced green onions
16 - Lime wedges
# Directions:
01 - Arrange the chicken breasts in an even layer at the bottom of the slow cooker.
02 - Combine tomato salsa, ground cumin, chili powder, smoked paprika, salt, and black pepper in a mixing bowl. Stir thoroughly.
03 - Pour the prepared salsa mixture over the chicken in the slow cooker. Secure the lid and cook on high for 4 hours or on low for 6 to 7 hours until chicken becomes tender.
04 - Transfer cooked chicken to a plate and shred using two forks. Return the shredded chicken to the slow cooker, mixing well to ensure thorough coating with sauce.
05 - Divide cooked rice among serving bowls. Top with black beans, corn, and the salsa chicken.
06 - Finish each bowl with desired toppings such as cherry tomatoes, avocado, cheese, cilantro, green onions, and a squeeze of lime. Serve immediately while warm.
