Macro-Friendly, High Protein Chicken Taco Bowls

Ingredients

• 2.5 pounds Boneless Skinless Chicken Thighs (trim excess fat)
• 3 packets Taco Seasoning (store‑bought, Mexican‑style blend)
• 1 cup Red Enchilada Sauce (mild to medium heat)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 cup Fire‑Roasted Corn (frozen or canned, drained)
• 2 cups Long‑Grain White Rice (uncooked; will be cooked in bone broth)
• 4 cups Bone Broth (chicken bone broth, low sodium)
• 0.5 cup Fresh Cilantro (chopped)
• 0.5 cup Chipotle Sauce (high‑protein, low‑calorie; blend chipotle peppers in adobo, Greek yogurt, lime juice, and a splash of water (ingredients shown in video))

Instructions

1. Prepare the Slow Cooker Base

   Place the boneless skinless chicken thighs into the slow cooker. Add the three packets of taco seasoning, the red enchilada sauce, the drained black beans, and the fire‑roasted corn. Stir everything together until evenly coated.

   Time: PT5M

2. Slow Cook the Chicken

   Cover the slow cooker and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is fork‑tender and falls apart easily.

   Time: PT6H

3. Shred the Chicken

   When the cooking time is complete, use two forks to shred the chicken directly in the pot. Mix the shredded chicken with the sauce so it absorbs the flavors.

   Time: PT5M

4. Cook the Rice in Bone Broth

   While the chicken is cooking, combine 2 cups uncooked rice with 4 cups chicken bone broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 18‑20 minutes until the rice is tender and the liquid is absorbed.

   Time: PT20M

   Temperature: 212°F

5. Combine Rice with Chicken Mixture

   Fluff the cooked rice and add it straight into the slow cooker with the shredded chicken mixture. Stir gently to combine.

   Time: PT3M

6. Add Fresh Cilantro

   Sprinkle the chopped cilantro over the bowl and give a final quick stir.

   Time: PT2M

7. Prepare the Chipotle Sauce

   In a blender, combine chipotle peppers in adobo sauce, Greek yogurt, fresh lime juice, and a splash of water. Blend until smooth. Adjust seasoning with salt or extra lime if desired.

   Time: PT5M

8. Portion and Serve

   Divide the chicken‑rice mixture into 10 equal containers. Drizzle each serving with about 2 tablespoons of the chipotle sauce. Store in the refrigerator or freezer as desired.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

44 g

Carbohydrates

35 g

Fat

10 g

Fiber

6 g