Shredded Chicken Burrito Bowls with Cabbage Slaw

5 from 1 vote

Shredded Chicken Burrito Bowls with Cabbage Slaw

Shredded Chicken Burrito Bowls with Cabbage Slaw and Chipotle Sour Cream may look deceptively complicated but they're actually crazy easy to throw together on any given weeknight!

Prep Time20

Cook Time40

Total Time1

Course: Lifestyle

Cuisine: Mexican

Servings: Servings

Calories: 713kcal

Author: Julia

Ingredients

Burrito Bowls:

1.5 cups uncooked brown rice
1 14-ounce can black beans
1 rotisserie chicken shredded*
1 large avocado peeled and diced
Shredded Cheese
Hot sauce
Salsa

Chipotle Sour Cream:

1 8-ounce container sour cream or Greek Yogurt
3 in chipotle chilis adobo sauce chopped + 2 teaspoons adobo sauce, to taste
Pinch sea salt

Cabbage Slaw:

1/2 small head cabbage thinly sliced
2 cups shredded carrot
1 bunch green onion chopped
2 cloves large garlic minced
¼ cup olive oil
¼ cup lime juice
sea salt

Instructions

Prepare the Cabbage Slaw:

Add all ingredients for the slaw to a mixing bowl and stir well to combine. Taste for flavor and add sea salt, and/or more lime juice and oil as desired. Refrigerate until ready to use (Note: The longer the slaw sits, the more tender and flavorful it becomes).

Prepare the Chipotle Sour Cream:

Stir together the chipotle chilis, adobo sauce, and sour cream (or Greek yogurt) in a bowl. Taste for flavor and season with sea salt, and add more adobo sauce to taste. Refrigerate until ready to use.

Prepare the Bowls:

Cook the rice according to package instructions, and heat the beans on the stove. Shred the rotisserie chicken.
Assemble bowls by adding desired amount of rice, beans, chicken, cheese, slaw, avocado to big bowls. Top with your favorite salsa, hot sauce, and chipotle sour cream.

Notes

*You can also use your favorite baked or grilled chicken recipe

Nutrition