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A bowl with shredded chicken, rice, black beans, corn, red onion, tomatoes, lime wedges, cilantro, and sliced bell peppers.
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5 from 4 votes

Salsa Chicken and Rice Bowl Recipe

Get 37g protein with these flavorful salsa chicken and rice bowls! Cook the salsa chicken in the slow cooker and serve it next to fajita veggies, cilantro lime rice, and a quick black bean salsa.
Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Course: Chicken
Cuisine: Mexican
Keyword: salsa chicken and rice bowls
Servings: 6
Author: Lee Funke

Ingredients

Chicken

  • 1 tablespoon ground cumin
  • ½ tablespoon chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • 1 lb. boneless skinless chicken breasts
  • 1 lb. boneless skinless chicken thighs
  • 16 oz. salsa any kind

Rice

  • 3 cups cooked white rice
  • ¼ cup chopped fresh cilantro
  • 1.5 tablespoons fresh lime juice
  • ¼ teaspoon sea salt

Black Bean Salsa

  • ½ cup sweet corn
  • ½ cup black beans
  • 12 oz. cherry tomatoes halved
  • ½ red onion minced
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sea salt
  • 2 tablespoons fresh chopped cilantro

Fajita Peppers

  • 1 tablespoon avocado oil
  • 2 red bell peppers sliced
  • 1 white onion sliced

Instructions

  • Add the ground cumin, chili powder, sea salt, and garlic powder to a bowl and mix to combine.
  • Add the chicken to the slow cooker and season with the spice mixture. Toss the chicken until completely coated in the mixture. Pour the salsa over the chicken.
  • Cook the chicken on low for 6-8 hours or on high for 2-3 hours or until the chicken reaches an internal temperature of 165ºF.
  • When the chicken is done, remove the chicken from the slow cooker and shred it. Remove the liquid from the slow cooker, but save it for later.
  • Once shredded add the chicken back into the slow cooker and add enough of the left over sauce to coat this chicken. Keep the chicken in the slow cooker to stay warm.
  • If making fresh rice, prepare the rice according to the instructions on the package.
  • Toss the cooked rice with cilantro, lime juice, and salt. Set aside.
  • Prepare the bean salad. Add all of the ingredients for the bean salad to a large bowl and toss to combine. Set aside.
  • Heat 1 tablespoon of avocado oil in a large skillet over medium/high heat. Add the onions and peppers to the skillet. Season with salt and saute for 3-5 minutes or until just cooked through.
  • Assemble the bowls by evenly distributing the chicken, rice, bean salad, and peppers between 4-8 bowls or if meal prepping, store each component in separate air-tight containers.

Notes

  • This recipe is meant to serve a crowd or to make for meal prep throughout the week.
  • We use both chicken breasts and chicken thighs to balance out the lean chicken breasts with a bit more flavor from the chicken thighs. Feel free to use whatever cut of chicken you prefer.
  • The type of salsa you use will determine the flavor of the chicken.

Nutrition

Calories: 392kcal | Carbohydrates: 42g | Protein: 37g | Fat: 9g | Fiber: 5g | Sugar: 8g