Shredded Chicken Taco Bowls with Mexican Cauliflower Rice

mains recipes Jul 08, 2019

One summer while I was in college, my sister, Caroline, and I both found internships in New York City. One of the best parts of this adventure was the fact that we got to be roommates, which was a treat considering we went to school across the country from one another. As Caroline prioritizes health and loves to cook as much as I do, we often found ourselves in the kitchen. This also allowed us to save our meager intern pay checks for indulgent drinks and dinners on the weekends.

Though we’re much more adventurous these days, back then we basically made one meal-prep staple each and every week: crock pot chicken. With this we’d create loaded taco salads, burritos and more. So when Caroline spent several days visiting me in Austin this past weekend, we knew that this longtime favorite had to make a reappearance.

This simple protein requires nothing more than chicken breasts and salsa. Set the ingredients in your slow cooker and allow to simmer all day long. If you’re running a little tight on time, you can also turn on high for four hours, and the result is perfect.

Once finished, tear with two forks to make that shredded chicken we all love. The salsa keeps everything moist and juicy, plus it adds incredible flavor and heat, which is a must for me. Note that this recipe does yield quite a bit, making it perfect for meal prep.

As for the other toppings and add-ins, the options are endless! We sautéed up some bell peppers, jalapeños and onions which brought more texture, color and flavor.

Likewise, this meal was just the opportunity Caroline and I needed to finally try Siete Foods new Sprouted Bean Dip. Made with nutritious ingredients and incredibly tasty, this dip will most definitely be a new staple in my kitchen. You can pick up a jar at your local Whole Foods!

Finally, no authentic meal would be complete without a side of delicious rice. In an effort to load up on more veggies, I whipped up a batch of this Mexican Cauliflower Rice, and I’ll never again miss the real deal. All you need is riced cauliflower, spices and a few other kitchen staples, and this tasty side dish is ready to enjoy.

Whether you’re in the mood for a loaded bowl or prefer classic tacos, this shredded chicken is key. Pair with this delicious rice and any additional toppings you love for a satisfying and filling dinner in no time. It won’t take you long to realize why this easy, simple meal was (and still is) a longtime favorite!



 YIELDS6 Servings


Shredded Chicken Ingredients
  •  6  chicken breasts, fresh or frozen
  •  1  container of fresh salsa (I used a hot variety from the produce section at Whole Foods)
  •  1  jar of salsa (I used Green Mountain Gringo Hot Salsa)
  • Mexican Cauliflower Rice Ingredients
  •  1  package (16 oz) riced cauliflower
  •  2  garlic cloves, minced
  •  1  small yellow onion, diced
  •  â…“ cup chicken broth (or vegetable broth for a vegan/vegetarian option)
  •  2 tbsp olive oil or avocado oil
  •  2 tbsp tomato paste
  •  ¼ cup cilantro, chopped
  •  juice of one lime
  •  1 tsp ground cumin
  •  1 tsp chili powder
  •  pinch of salt


Shredded Chicken
Add chicken breasts and salsa to your crock pot. Make sure the chicken is well-coated and covered completely.
Set on low for 8 hours or high for 4 hours.
When finished, shred chicken with two forks.

*Note* This recipe makes plenty extra, so it's a great protein to meal-prep for the week!

Mexican Cauliflower Rice
Pour oil into a sauté pan over medium heat. Add onion, and cook until slightly translucent. Then add garlic, and sauté for about 3 minutes.
Add chicken broth, tomato paste, lime juice, cilantro and spices. Mix to dissolve completely.
Stir in cauliflower rice and mix well. Cook according to package directions, until rice is soft.
Put it all together...
Use shredded chicken in tacos or salad. Top with Mexican Cauliflower Rice, sautéed peppers, onions, beans, avocado and more.


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