Shredded Chicken Burrito Bowls with Cabbage Slaw
A bright, easy burrito bowl with shredded rotisserie chicken, rice, beans, and a tangy cabbage-carrot slaw.
Servings: 4 servings
Ingredients
- 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
- 18 ounce sour cream or Greek yogurt
- 3 in chipotle chiles in adobo sauce chopped, plus 2 teaspoons adobo sauce to taste
- pinch sea salt
- 1/2 small head cabbage thinly sliced
- 2 cups shredded carrot
- 1 bunch green onion chopped
- 2 cloves garlic minced, large
- 1/4 cup olive oil
- 1/4 cup lime juice
- sea salt
Instructions
- Prepare the slaw: In a large mixing bowl combine the sliced cabbage, shredded carrot, chopped green onion, minced garlic, olive oil, lime juice, and a pinch of sea salt; stir until well coated.
- Taste the slaw and adjust seasoning with more sea salt, lime juice, or oil as desired, then refrigerate until ready to serve.
- Make the chipotle crema: In a small bowl stir together the chopped chipotle chiles, 2 teaspoons adobo sauce (or to taste), and the sour cream or Greek yogurt until smooth; season with sea salt and refrigerate.
- Cook the rice according to package instructions and warm the black beans on the stove or in the microwave.
- Shred the rotisserie chicken into bite-sized pieces.
- Assemble bowls: Divide cooked brown rice among bowls, top with warmed black beans, shredded chicken, shredded cheese, a scoop of cabbage slaw, and diced avocado.
- Finish each bowl with salsa, hot sauce, and a dollop of chipotle crema to taste, then serve immediately.
Equipment
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- saucepan or rice cooker
- Small Bowl
- Spoon
Notes
- You can also use baked or grilled chicken instead of rotisserie.