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Chef Toby shares his slow cooker chicken and avocado power bowl

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

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!

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