Shredded chicken burrito bowls with black beans and avocado salsa

I’ve been really into roasting meats in the oven for a long time until they get shreddy. The flavor that develops after 2 hours in the oven is amazing and I love the little crispy bits. Slow cooking meat until it’s shreddable is something you can also do in a crockpot, which is the better time-saver option, but I feel like you lose some flavor that way.

I have mainly been cooking pork like this, but chicken breasts were on major discount the other day so I thought I’d give chicken a try. Chicken breasts can easily dry out in the oven, so I cooked it with a jar of enchilada sauce. Then I shredded the chicken and put it back in the enchilada sauce and boy was that good! The chicken breasts I bought were HUGE and I cooked all three of them at once, ending up with just a pile of chicken. This recipe would be a good for meal prep. You could either make a bunch of burrito bowls for the week or make burrito bowls one night, chicken tortilla soup the next and a salad with chicken the following.


Shredded chicken burrito bowls with black beans and avocado salsa

Prep time: 20 minutes 
Cook time: 2 – 2 hours and 30 minutes 
Serves: 4 plus lots of left over chicken

For the chicken:

3 large chicken breasts
1 jar red enchilada sauce
Salt and pepper

For the black beans:

Olive oil
3/4 purple onion, diced
1 poblano pepper, diced
1 can black beans, rinsed and drained
2 tsp cumin
1 tsp chili powder
Salt and pepper

For the avocado salsa:

2 medium tomatoes
1/4 purple onion, finely diced
1 jalapeño, seeded and diced
1 clove garlic, minced
Juice of 1 lime
1 tsp cumin
Salt and pepper
3 avocados, diced

For serving:

Sour cream
Lime wedges

Preheat the oven to 325 degrees. Place the chicken breasts in a baking dish and sprinkle with salt and pepper. Add the jar of enchilada sauce to the chicken. Bake in the oven for 2 to 2 and a half hours or until the chicken is easily shredded with a fork.

While the chicken is cooking, make the black beans. Heat some olive oil in a skillet, add the onion, and cook for about 7 minutes. Add the pepper and cook for about 3 more minutes. Add the black beans, cumin, chili powder and salt and pepper.

To make the avocado salsa, combine the tomatoes, onion, jalapeño, garlic, cilantro, lime, cumin and salt and pepper. Mix, taste and adjust seasonings.

When the chicken is done, take it out of the oven and shred using two forks. Place the chicken back in the baking dish with the enchilada sauce.

To serve, put the rice in a bowl, top with beans, salsa, sour cream and cilantro.


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