Lunchbox Chicken Burrito Bowls
Transform your leftovers into a protein-packed burrito bowl for a healthy lunch that tastes great hot or cold!
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Ingredients
- 1 pound chicken breasts or chicken thighs
- 1 ½ cups salsa
- 1 tablespoon oil
- 1 head cauliflower, riced
- ¼ cup chopped cilantro, divided
- 1 cup shredded cheddar cheese
- 4 ounces guacamole
- 4 ounces black olives, sliced
- 4 ounces sour cream
Instructions
Cook the chicken:
- In a slow cooker, place chicken and salsa. Cook on high for 4 hours or 6 hours on low. Prior to serving, shred between two forks.
Cook cauliflower rice:
- In a large skillet, heat oil over medium-high heat. Add the riced cauliflower and sauté, for about 5 minutes until the cauliflower rice is heated through and tender. Add in cilantro, stir to combine, turn off heat.
Serve:
- Assemble bowls by making a base of cauliflower rice, topping it with shredded salsa chicken, cheese, guacamole, black olives, sour cream, and additional cilantro.
To pack for lunch:
- Divide the cauliflower rice between the lunch containers. Top each one with the remaining ingredients. In a different compartment, add your favorite lunch sides.
- Pack in the lunch bag with an ice pack if needed.
Nutrition
Serving: 1 bowl | Calories: 381kcal | Carbohydrates: 22g | Protein: 37g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 81mg | Sodium: 1472mg | Potassium: 1311mg | Fiber: 7g | Sugar: 7g | Vitamin A: 853IU | Vitamin C: 76mg | Calcium: 236mg | Iron: 2mg
