Does anyone have a secret for learning to love vegetables? Especially raw?
I have tried . . . I really have. I am turning 30 years old and still don’t eat enough vegetables. It is very much still a work in progress!
The only way that I can eat all my vegetables is if they are stacked in a big yummy salad, thrown into a soup, or dunked in a creamy dip.
Thankfully this recipe falls into one of those calories and I can get all my daily servings of vegetables in one quick fix! And bonus- it tastes amazing! My kids liked it because they could choose what “colors” went on their plates and I liked it because it let them try lots of different vegetables. I added chicken, but this would be perfect for a meatless meal too- you could even add extra beans if you want.
Chicken Burrito Bowls
2 cups cooked chicken, shredded (I used this Slow Cooker 3 Ingredient Chicken)
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 roma tomatoes, diced
1 green pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
(You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Homemade Greek Yogurt Chipotle Dressing
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!
Makes 4 servings.
Recipe inspired by The Garden Grazer
Be sure to check out these other recipes using shredded chicken:
Slow Cooker Shredded Chicken Nachos
Shredded Buffalo Chicken Sandwiches
Cheesy Chicken Pot Pie
Rotisserie Chicken Casserole
Pesto Chicken Panini