My SUMMER REBOOT PROGRAM is officially CLOSED.. but don't be sad if you didn't get in, you can still sign up for a nutritional plan! I offer meal plans customized to your needs! Simply fill out an application and register online for either a one month or three month option!
The FALL REBOOT program will start on August 25th with a soft start week (which is a FREE week built into the session) and after Labor Day officially!
You can sign up at any time!
Easy all-in-one dinner Instant Pot Chicken Burrito Bowls have all your favorite ingredients found in a burrito but served in a delicious burrito bowl where you can add all your favorite toppings.
Instant Pot Shredded Chicken Burrito Bowls
These Instant Pot Shredded Chicken Burrito Bowls are one of my favorite go to meals when I’m short on time. There are lots of different ways you can serve this chicken burrito filling.
You could make actual burritos with this chicken burrito filling. Just add it to a tortilla with your toppings and roll it up and eat it as a burrito. It would also be great served in tacos, enchiladas, quesadillas, or nachos for your kids and if you are watching your calories you can have this in a lettuce wrap or just in a bowl!
3 boneless, skinless chicken breasts (1/2 pound to 3/4 pound total)
1 package of taco seasoning
1 can of sweet corn, drained
2 1/4 cups of chicken broth
1 can of black beans, rinsed and drained
1 can of Rotel
2 cups of long-grain rice
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 medium onion, sliced
In the Instant Pot, arrange all the ingredients in the IP and secure the lid. Cook on high pressure for 12 minutes with slow releasing the pressure. Let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
Crockpot instructions: High heat for 6 hours.