Burrito Bowl

Taken from http://www.ambitiouskitchen.com/2016/04/better-chipotle-diy-chicken-burrito-bowls/

Chicken

• 1 pound boneless skinless chicken thighs (or chicken breasts will also work) (3 breasts)
• 1 cup chunky salsa (1.5 cups)
• 1/2 teaspoon chili powder (3/4 tsp)
• cayenne pepper (1/2 tsp)

1. Place chicken, salsa and chili powder in a slow cooker, cover and cook on low for 6-7 hours or on high for 3-4 hours.
2. Once done cooking, shred chicken with two forks and place back in the slow cooker until ready to serve.

Rice

• 2 teaspoons coconut oil
• 1 cup dry short grain brown rice
• 2 cups water or vegetarian broth
• 1 small lime, juiced

1. Place a medium pot over medium heat and add in coconut oil and brown rice. Toast rice with the coconut oil for 5 minutes; stirring frequently to toast the rice and infused the coconut oil flavor in.
2. After 5 minutes add in water and bring mixture to a boil, then cover, reduce heat to low and simmer for 45 minutes.
3. After 45 minutes, remove heat, and lime juice, then recover and let stand for 10 more minutes.
4. Once done, season with a little salt to taste.

Corn Salsa

• 1 cup sweet corn, about 2 ears (4)
• 1 small red onion, diced (or about 1/2 cup diced red onion) (3/4 cup)
• 1/4 cup fresh chopped cilantro (1/2 cup)
• 1 small lime, juiced (1.5)
• Freshly ground salt and black pepper, to taste
• Experimental: Cayenne pepper (1/2 tsp)

Other Toppings

• Seasoned black beans, rinsed and drained (2 cans)
• Shredded cheese
• Avocado or guacamole
• Dice jalapenos
• Salsa