Slow Cooker Chicken Burrito Bowl Recipe with Fiesta Roasted Corn & Cilantro Lime Dressing
Salad dressings are a sneaky place for added toxins and empty calories. We love making our own salad dressings. They’re super easy and you can create a dressing for any specific need or craving you may have! This healthy vinaigrette recipe is a unique twist on a classic favorite. The lemon and basil give this salad a fresh, Mediterranean-inspired flavor that we love. Making your own dressing is super quick and easy, so don’t be afraid to give it a try!
Serving: Serve in a bowl layering quinoa, beans, chicken, roasted corn, cilantro lime dressing, and toppings (optional).
Meal Prep: Store each dish separately to avoid soggy servings. To bring on-the-go, use a wide and flat bowl and place each dish side-by-side in the bottom of the bowl. Store your dressing in a small container on the side, and drizzle over the bowl just before eating.
Here’s what we love about this Healthy Slow Cooker Chicken Burrito Bowl Recipe:
- Cooks all day while the cook’s away!
- Easy recipe (beginner friendly)
- Ready within 30 minutes
- Great for cooking for groups or families
- Crowd pleasing (Kid friendly! Recommended to cut down on the spice for children.)
- Super easy for meal prep
- Anti-inflammatory
- Metabolism boosting (even if you omit spice)
- Simple, basic ingredients
- 100% clean and non-toxic (When you use Nutrifitx Approved ingredients)
Plus, this recipe is 100% Nutrifitx Approved, which means you can feel safe and healthy eating this food. Members of the Nutrifitx System can learn how and when to eat this meal to maximize weight loss, boost health benefits, and optimize energy levels! Learn more about how you can accelerate your health journey below…
NUTRIFITX MEMBERS’ SCALE
Slow Cooker Chicken Burrito Bowl Recipe
with Fiesta Roasted Corn & Cilantro Lime Dressing
Chicken Burrito Bowl
This easy burrito bowl is a great option for busy days! Slow Cooker Mexican Chicken, Mexican Black Beans, Fiesta Roasted Corn, quinoa, and Cilantro Lime Dressing make this recipe a quick but delicious meal everyone will love. Ready in 30 (active) minutes. Great for meal prep.
Nutrifitx Approved brands linked in ingredients and below recipe.
Ingredients
Slow Cooker Mexican Chicken
- 16-24 oz Chicken Breast, trimmed
- 2 cups Organic Vegetable Broth
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Organic Smoked Paprika
- 1/2 tsp Organic Chipotle Chili Powder
- 2 Limes, juiced
- Salt & Pepper, to taste
Mexican Quinoa
- 2 cups Cooked Quinoa
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Organic Smoked Paprika
- 1/8 tsp Organic Chipotle Chili Powder (or just a pinch to taste)
- 1 tsp Organic Chili Powder (per taste)
- 1 tsp Ground Cumin
- Salt & Pepper to taste
Mexican Black Beans
- 1 can Black Beans (15 oz), drained
- 1/2 Onion, diced
- 1 Tbsp Organic Chili Powder
- 1 tsp Organic Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Cumin
- Salt & Pepper, to taste
Fiesta Roasted Corn
- 1 cup Organic Corn, frozen or fresh
- 1/4 cup Fresh Cilantro (Coriander), chopped
- 1/4 cup Onion, diced
- 1/4 cup Red Onion, diced
- 1/2 Tbsp Olive Oil
- Organic Red Pepper Flakes, to taste
- Salt & Pepper, to taste
Cilantro Lime Dressing
- 2 cups Fresh Cilantro (with stems)
- 1 clove Garlic, minced (or about 1 tsp)
- 1/4 c Lime Juice (about 2 limes)
- 2 tsp Raw Honey (substitute with maple syrup or agave nectar if needed)
- 1/2 c Olive Oil
- Salt, to taste
Instructions
- Place all Slow Cooker Mexican Chicken ingredients into the pot of a large slow cooker or Crock Pot. (We like to place raw chicken in the bottom, add the dry seasonings, squeeze in the lime juice, then pour in broth.) Set slow cooker on low for 6 hours. Before serving, shred chicken with two forks (it should fall apart quite easily!).
- Make sure your quinoa is cooked ahead of time. Click here to learn how you can cook your quinoa to perfection with minimal effort in just 30 minutes!
- About 30 minutes before you're ready to serve your meal, preheat your oven to 425 (F). Then, start cooking your sides beginning with your black beans. Place drained black beans in a small saucepan, and add diced onions. Stir well. Add chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Stir well. Continue cooking and stirring occassionally until warmed through.
- While the beans are warming, prepare your Fiesta Roasted Corn. Add all ingredients to a mixing bowl, and stir until well combined. Line a baking sheet with parchment paper, and spread corn mixture over the paper. Make sure there are no ingredient clumps and that all corn and onions are spread evenly across the pan. Place in oven. Cook for 8 minutes on convection (or 10-12 minutes without convection). Remove from oven, stir ingredients around, and replace pan for another 5 minutes on convection (7-10 minutes without convection). Vegetables will be slightly charred when ready. (This brings out the sweetness of both the corn and the onions.)
- Meanwhile, place quinoa in a saucepan, adding a tiny bit of water or broth to the bottom of the pan (maybe 2 tablespoons or so) to prevent sticking. Add all spices and ingredients, and stir well. Continue cooking and stirring until no water remains and all ingredients are evenly distributed and warmed through.
- Finally, place all dressing ingredients into a blender, and blend until mixed thoroughly.
- When everything is ready, layer your ingredients in the bowl and top with your desired toppings. We like to layer our ingredients as follows: quinoa, beans, chicken, corn, dressing, toppings.
Notes
Feel free to customize this recipe as needed. You can choose your own portions or even replace quinoa with rice at Nutrifitx Approved times. Use your Nutrifitx Guides to help you perfectly plan and time your meals like a pro!
Remember to read your ingredient labels. All pre-packaged ingredients should be checked to be Nutrifitx Approved - use the Ingredients to Avoid list in the Nutrifitx Shopper's Guide.
If you're using fresh corn, you'll need to decrease roasting time to suit. We used frozen corn.
This slow cooker chicken recipe cooks for 6 hours. That makes it perfect for a morning meal prep. The chicken comes out super tender and well seasoned. However, if you're running behind on time or need it to be done quicker, cook on high for 2-3 hours.
Optional toppings: freshly grated cheese, fresh cilantro, green onions, lime juice, sour cream, chipotle sauce, salsa, fresh onion, etc.
Nutrition Information
Serving Size 1 Burrito BowlAmount Per Serving Calories 608Total Fat 23.2gSaturated Fat 3.8gUnsaturated Fat 13gCholesterol 96.4mgSodium 960.7mgCarbohydrates 54gFiber 10.7gSugar 7.2gProtein 49g
