Healthy Lunchbox Chicken Burrito Bowls
These chicken burrito bowls are bright and satisfying, with tender slow-cooker shredded salsa chicken over tender cauliflower rice and creamy guacamole. The recipe is make-ahead friendly — the chicken cooks in the slow cooker (4 hours on high or 6 on low) and is ideal for packed school or work lunches.
Equipment
- Equipment
- The Best Homemade Kids’ Lunches on the Planet
- Kids Lunch Box
- Dips or Dressings
- ice pack
- 101 Packed Lunches
Ingredients
Ingredients
- 1 pound chicken breasts or chicken thighs
- 1 1/2 cups salsa
- 1 tablespoon oil
- 1 head cauliflower riced
- 1/4 cup cilantro chopped, divided
- 1 cup cheddar cheese shredded
- 4 ounces guacamole
- 4 ounces black olives sliced
- 4 ounces sour cream
Instructions
- Place chicken and salsa in a slow cooker. Cook on high for 4 hours or on low for 6 hours. Before serving, shred the chicken using two forks.
- Heat oil in a large skillet over medium-high heat. Add the riced cauliflower and sauté about 5 minutes, until the cauliflower rice is heated through and tender.
- Stir in chopped cilantro, combine, and remove the skillet from the heat.
- Assemble bowls by making a base of the cauliflower rice, then top with shredded salsa chicken, shredded cheddar cheese, guacamole, sliced black olives, sour cream, and additional chopped cilantro.
- Divide the cauliflower rice and toppings between lunch containers and place any extra lunch sides in a separate compartment.
Notes
Make the shredded salsa chicken ahead in the slow cooker and refrigerate until packing. Keep perishable toppings chilled in an ice-packed lunch bag and add guacamole or sour cream just before eating if packing for several hours.