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Shredded Chicken Bowls

Shredded Chicken Bowls Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) boneless skinless chicken breasts
  • 2 cups (480 ml) chicken broth or water
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt, plus more to taste
  • 3 cups cooked white or brown rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups shredded green cabbage
  • 2 tbsp fresh lime juice, divided
  • 1 avocado, sliced
  • For the sauce: ½ cup plain Greek yogurt, 1 cup packed fresh cilantro leaves and tender stems, 2 tbsp fresh lime juice, 1 small garlic clove, ½ small jalapeño (seeded if desired), ¼ tsp salt

Method
 

  1. Bring the broth to a gentle simmer in a large skillet. Add the chicken, sprinkle with half the cumin, garlic powder, and salt, cover, and cook at a low simmer for 8 to 10 minutes until cooked through.
  2. Blend the yogurt, cilantro, lime juice, garlic, jalapeño, and salt until smooth, then set aside.
  3. Shred the chicken with two forks, toss it with a few tablespoons of the poaching liquid and the remaining seasonings.
  4. Toss the cabbage with 1 tbsp lime juice and a pinch of salt. Divide warm rice among bowls, then top with chicken, beans, slaw, and avocado.
  5. Drizzle the cilantro sauce over each bowl and serve right away with extra lime wedges.

Notes

The chicken stays most tender when you keep the poaching liquid at a faint bubble, not a rolling boil. Let the sauce sit for a few minutes before serving so the flavors settle. If you want to skip the rice, spoon everything over extra cabbage for a crunchy salad bowl.