Chicken Taco Bowl

A delicious and protein-packed meal perfect for lunch or dinner. Cooking the chicken with salsa infuses it with great flavor and keeps it moist. Don't be afraid of full-fat sour cream, in moderation, it adds great creaminess and helps keep you feeling full longer. This also makes an awesome to-go lunch!

Interested in more healthy, low carb lunch ideas? Check out this article!

Serving size 1

Ingredients

• 2 cups Romaine lettuce, chopped
• 3oz shredded cooked chicken
• 2 tablespoons Fresh Salsa
• 2 tablespoons sour cream
• 1 tablespoon red onion, diced
• cilantro for garnish

Directions

1. Cook chicken in slow cooker or instant pot with salsa on top or, to save time, shred a no-sugar-added store-bought rotisserie chicken and mix with about 2 Tablespoons of Fresh Salsa.
   Slow Cooker Directions: Place 1 cup water in bottom of slow cooker. Lay approx 2 pounds of boneless, skinless chicken breasts in slow cooker and top with 1 cup Fresh Salsa and cook on low 6 hours or on high for 4 hours until cooked through. Shred the chicken with two forks or in a bowl with a handheld mixer.
   Instant Pot Directions: Add 1 cup water to bottom of the Instant Pot, place approx 2 pounds of boneless, skinless chicken breast in Instant Pot and top with 1 cup Fresh Salsa. Close lid and set valve to sealing. Cook on Manual high pressure for 9 minutes with 5 minute natural release. Shred chicken with two forks or in a bowl with a handheld mixer.
2. Layer lettuce on a plate and top with chicken, salsa, sour cream and onion and garnish with fresh cilantro.

Note: The Fresh Salsa recipe linked in this recipe has no added sugar. It's super easy to make and keeps in the fridge for up to a week. If you prefer to use store-bought salsa, be sure to check the label/ingredients and avoid any with added sugar.