Shredded Chicken: For Easy Healthy Meal Planning

As another hectic week comes to an end, the last thing you likely feel like doing is cooking. Juggling work, family commitments, and endless chores can make meal prep feel overwhelming. But get ready Shredded chicken burrito bowls will help to transform your work lunch into something healthy, delicious and cheap! I've partnered with Winnipeg's Foodfare grocery store at Mount Royal & Portage Ave, to show you just how much money you can save by planning ahead. These bowls are not only easy to prepare but also packed with nutritious ingredients. It’s the perfect solution for busy lives.

Shredded chicken burrito bowls are versatile and can be tailored to fit everyone's tastes. Plus, they're perfect hot or cold—so grab your containers and let's get started on our shredded chicken burrito bowls.

Why Shredded Chicken Burrito Bowls?

Shredded chicken is a terrific choice for busy families due to its adaptability. Chicken is a lean meat with 31 grams of protein per 100 grams of cooked chicken breast. It serves as a great base that can take on a variety of flavors.

Cooking shredded chicken is also a breeze. Using a slow cooker can save you time. In this case I've made my own rub with spices like cumin, garlic powder, and chili powder, then added some chicken broth. In just a few hours, you'll have moist chicken that shreds easily.

Meal Prep Made Easy

Make-ahead meals are healthy and cost effective. Preparing your meals can save you a lot of money, considering how much cafeteria and restaurant food costs. AND shredded chicken is friendly for batch cooking. With the leftovers you can prepare a plate of chicken nachos, or tacos or top a salad with added protein. Here’s how to prepare a week’s worth of flavorful burrito bowls without stress:

1. Cooking the Chicken: Place 2 pounds of chicken (about four medium chicken breasts) into your slow cooker. Mix chili powder, cumin, garlic powder, smoked paprika, dried oregano, and salt and pepper. Rub it on chicken. Add 1/2 cup of chicken broth to the slow cooker.

1. Time to Shred: After approximately 4-6 hours on low, or approx. 3 hours on high, shred the chicken right in the slow cooker (it shreds easily with two forks). This method infuses the chicken with flavors from the cooking liquid. Mix the shredded chicken in the slow cooker to absorb the juices.

   
   

2. Divide and Conquer: Spoon the shredded chicken into portioned containers. Each serving should have enough chicken to keep you satisfied—aim for about 4 ounces per container. I had leftovers for homemade tacos or nachos.

   
   

Customizing Your Bowls

Burrito bowls are great because they can be personalized based on what you have in your pantry or your cravings. Here are some ideas for mixing and matching:

• Base Options: Start with a serving of brown rice (45 grams carbohydrates), or you can use quinoa, or lettuce for a lighter meal that includes about 20 calories per cup.

  
  

• Toppings Galore: Add a variety of toppings such as black beans, corn, diced tomatoes, salsa, shredded cheese, and avocado. Fresh cilantro or a squeeze of lime really brighten things up. For instance, one avocado adds about 240 calories but provides healthy fats and fiber. Because the bowls can be heated. I chose not to add avocado to the prepared dishes.

  
  

• Dress It Up: Add a tablespoon of lime crema or spicy mayo to your finished burrito bowl, even some hot sauce will enhance the flavor. If you enjoy heat, consider adding jalapeños for an extra kick.

  
  

Assembly Line Style

On your meal prep day, consider setting up an assembly line to make the process smoother:

• Start with your base: Add a generous scoop of rice, quinoa or a handful of lettuce.

  
  

• Add protein: Top this with your shredded chicken.

  
  

• Layer on your toppings: Go to town with your favorite toppings!

  
  

• Seal and Store: Once done, cover your containers and place them in the fridge. Quick, easy, and ready for lunch!

  
  

• Serving: Add the Lime Crema for serving. It brings all the flavours together! Or top your burrito bowl with hot sauce.

  
  
  
  

Smart Cooking Tips

1. Utilize Leftovers: If you have leftover veggies from previous meals, toss them into your burrito bowls for added nutrition and flavor.

   
   

2. Freeze for Later: If you cook extra chicken, freeze half. When you're ready, just thaw and heat it up for quick meals.

   
   

3. Choose Your Ingredients Wisely: Canned or frozen vegetables can save you time while providing healthy options.

   
   

4. Double the Recipe: Don't hesitate to cook large batches. Surplus servings are lifesavers for busy weeks.

   
   

Discover the Joy of Meal Prep

Shredded chicken burrito bowls are not just a convenient meal; they might just change the way you approach planning your dinners. Nutritious and flexible, this makes the recipe incredibly easy to whip up and enjoy.

Try out these shredded chicken burrito bowls and savor the cost-savings and comfort of having meals ready for you! Happy meal planning!

Shredded Chicken Burrito Bowls

Cook Time: 4-5 hours (slow cooker)

Servings: 4-5 containers

All Ingredients

• 4 chicken breasts

• 2 cups cooked brown rice

• 1 large bell pepper

• 1 red onion

• 2 limes

• 1/2 cup chicken broth

• spices (see Shredded Chicken below)

• 2 cups frozen whole kernel corn

• 1 cup cilantro (sliced)

• 1/2 plain Greek Yogurt

• 1 tablespoon olive oil

*in calculating the total cost per bowl I've accounted for everything except for the spices and olive oil (which I had at home)

Directions

• Cook chicken (outlined below)

• Cook rice (as directed on package)

• prepare lime corn salsa (below)

• Slice 1/2 Bell Pepper and 1 red onion. Add to mixing bowl. Add 1 tablespoon of olive oil. And season with salt and Pepper. Mix.

• Add bell pepper and sliced onion mixture to foil lined baking sheet. Broil on high for 4-5 mins (rack in middle of oven)

• Once all ingredients are prepared, bring out 4-5 sealable containers. Divide and add rice, then roasted vegetables, then chicken to bowl. Top with lime corn salsa. Seal containers. Drizzle 1 tablespoon of lime crema over meal for serving.

Shredded Chicken (slow cooker)

Ingredients

• 4 medium chicken breasts

• 1/2 cup chicken broth

• 1 tablespoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground salt

• 1/2 teaspoon ground pepper

Directions

1. combine all the spice in a bowl and mix

2. Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.

3. Add chicken broth

4. Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, a high setting for 3-4 hours

5. Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.

   *you can also freeze the shredded chicken and use it at a later time

Lime Corn Salsa

• 2 cups frozen whole kernel corn

• 1 lime (juiced)

• 1/2 large bell pepper (diced)

• 1 cup cilantro (sliced)

• salt and pepper for taste

Directions

1. Cook corn to package directions and cool slightly

2. Slice lime in half and squeeze juice over corn

3. Add diced bell pepper to corn

4. Add sliced cilantro to corn

5. Add salt and pepper. Stir to combine flavours.

*Let the corn salsa sit for 30 mins in the refrigerator for more flavour. This has virtually no calories and is soooo good

Lime Crema (for serving)

Ingredients

• I/2 lime (juiced)

• 1 teaspoon lime zest (from juiced lime)

• 1/2 cup of plain Greek Yogurt

• Salt and Pepper for taste

Directions

1. Add yogurt to small bowl

2. Squeeze 1/2 lime over yogurt

3. Zest 1/2 lime and add to yogurt

4. add salt and pepper for taste

5. Mix

   
   

   Enjoy!