Monday Night Meal: Chicken Burrito Bowl with Sweet Potato Rice

Every Monday, we share tasty dinner recipe ideas to get your week started off on the right track. Recently, Hubbard Broadcasting hosted a health week, which included a healthy recipe contest. Michelle Ott from Hubbard Broadcasting Human Resources, won the contest with her Chicken Burrito Bowl with Sweet Potato Rice. She stopped by Twin Cities Live to make it!

Chicken Burrito Bowl with Sweet Potato Rice

1-1/2 lbs chicken breasts
1 14 oz can diced tomatoes
1 c chicken stock
2 tsp chili powder
2 tsp salt
1 tsp cumin
½ tsp dried oregano

Combine all above ingredients and cook together in slow cooker on high for 2 hours (or on stove until well cooked).

3 large sweet potatoes – riced
1 15 oz can black beans, drained and rinsed
1 cup frozen corn

Add above ingredients to chicken mixture.  If using slow cooker, cook for 2 more hours on high or until riced sweet potatoes are tender.  (or on stove until riced sweet potatoes are tender)

Chop cilantro, peel, pit and dice avocado and dice scallions.  Set aside.

Remove chicken breasts and shred. Then add back to mixture.  Adjust seasoning if needed.  Divide mixture into bowls and garnish with cilantro, avocado and scallions.

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