Chicken Taco Bowls with Creamy Chipotle Sauce

This chicken taco bowl is high in protein and low in fat, featuring tender, shredded chicken, seasoned rice, and a creamy chipotle sauce.

Ingredients

• 2 lbs Chicken Thighs, trimmed
• 2 Packs Taco Seasoning
• 1 Can Red Enchilada Sauce, 15oz
• 8oz Fire Roasted Corn, frozen
• 1 Can Black Beans, drained
• Salt as you wish
• 1.5C Dry Rice, rinsed
• 16.9oz Chicken Bone Broth
• 16oz Greek Yogurt
• Juice of 2 Limes
• 3 Chipotle Peppers
• 1-2T of Adobo Sauce
• 1.5T Honey
• 2T Avocado Oil
• 1/4C Milk
• Cilantro and Salt as you wish

Instructions

1. Place the chicken thighs, taco seasoning, enchilada sauce, black beans, corn, and salt into the Crock-Pot. Mix well.
2. Cover the Crock-Pot and cook on low for about four hours or on high for two to three hours.
3. Once the chicken is tender, shred it using two forks.
4. Rinse 1.5 cups of dry rice.
5. In a sauté pan, bring chicken bone broth to a boil, add rice, cover, and lower to a simmer. Cook for 15 minutes covered.
6. Remove from heat and let steam for 10 minutes.
7. Combine Greek yogurt, lime juice, chipotle peppers, adobo sauce, honey, avocado oil, milk, cilantro, and salt in a blender.
8. Blend until smooth and creamy.
9. Add the cooked rice to the Crock-Pot with the shredded chicken and mix well.
10. Serve in bowls and top with the creamy chipotle sauce.

Recipe Source: “https://www.instagram.com/reel/DN_pph3EjS5/?igsh=MTI2bTF2c2t0Z2kyaQ%3D%3D"