Salsa Chicken Burrito Bowls with Greek Yogurt Lime Crema

• Gluten free

• Meat

  • 2 cups Slow cooker salsa chicken

• Produce

  • 15 1/2 oz Black beans
  • 1/2 cup Cilantro, fresh
  • 1 Jalapeno
  • 1 cup Romaine lettuce
  • 1 cup Sweet corn
  • 2 Tomatoes, large

• Condiments

  • 2 tsp Lime juice

• Pasta & Grains

  • 1 cup Brown rice

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Greek yogurt, plain

Found on lifeasastrawberry.com

Description

Ingredients

• 1 cup uncooked brown rice (or whatever kind of rice you like)
• 2 cups shredded slow cooker salsa chicken
• 15.5 oz (1 can) black beans, drained
• 1 cup shredded romaine lettuce
• 2 large tomatoes, diced
• 1 cup sweet corn
• ½ cup fresh chopped cilantro
• 1 jalapeno, sliced
• 1 cup plain greek yogurt
• 2 tsp. lime juice
• salt and pepper to taste

Directions

• Cook the rice according to package directions (or in a rice cooker, if you have one, you lucky duck).
• While the rice cooks, I like to prep the veggies - chop and drain everything as specified in the instructions and set it all aside.
• If youve been keeping your chicken in the fridge, heat it up with a quick zap in the microwave. Add a splash of salsa if it looks dried out at all.
• To make the crema, place greek yogurt, lime juice, salt, pepper, and two slices (to start) of jalapeño in a blender. Puree until you have a smooth sauce and give it a taste. I like a LOT of jalapeño in this crema, so at this point I like to add a few more slices. But the spice level will be different depending on your pepper and your taste buds, so start small and blend in additional jalapeño slices until you have a heat level youre comfortable with. Put any extra jalapeño slices out for people to include with their burrito bowls.
• I like to set all the components out and let people assemble their own burrito bowls - put a scoop of rice and chicken in a large bowl, pile on all the veggies, and finish with a drizzle of crema.