Chef Toby shares his slow cooker chicken and avocado power bowl

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Lots of flavor and plenty of energy make this an ideal power meal!

Make the chicken in the slow cooker:

6 skinless, boneless chicken breasts

1 - 14.5oz can black beans

4 ears fresh sweet corn

1 - 14.5oz can diced tomatoes (no salt added)

2 tsp. cumin

1 tsp. red pepper flakes

1 tsp. chili powder

1 tsp. onion powder

2 cloves garlic, minced

Add all ingredients to slow cooker and cook on low for 7-8 hours.

Shred chicken with a fork and drain excess tomato juice. Set aside.

Then make the salad base.

Salad base:

4 cups cooked quinoa

4 cups kale, chopped

1 large Hass avocado, sliced

2 cups cherry tomatoes, halved

½ cup cilantro, chopped

½ cup green onion, bias cut

2 limes, cut into wedges

In a large salad bowl, add 1 cup of chopped kale. Top with 1 cup of quinoa and then a cup of the southwest chicken mix. Garnish with tomatoes, cilantro, green onion, avocado and limes. Top with your favorite salsa and enjoy!