Chicken Taco Bowl

Prep Time: 45 minutes

Cook Time: 2-3 hours

Level of Difficulty: Easy

Servings: 4


2 large boneless, skinless chicken breasts (about 1 pound)
1 cup chicken broth or water
2 tablespoons taco seasoning
1/2 cup shredded Mexican cheese
1/2 cup Greek yogurt
4 cups shredded lettuce
1 medium tomato, diced
2 tablespoons sliced ripe black olives
½ cup chopped onions 
¼ cup fresh cilantro


Place the chicken breasts and broth or water into a large crockpot.  Cover the crockpot with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, 4 to 5 hours on low, or 2 to 3 hours on high.

While the chicken is still warm, transfer the chicken breasts to a cutting board and use two forks to shred the meat.

Put the shredded chicken into a medium mixing bowl. Stir in taco seasoning.

Start to construct your bowls.  Put one cup of lettuce into each bowl. Add ½ cup of the shredded chicken mixture to each bowl. Divide the remaining ingredients up evenly (into fourths) and add to each bowl. 

Nutrition Facts:
Per serving: Calories: 202, Carbs: 7 g, Fat: 7 g, Protein: 30 g, Sodium: 751 mg, Sugar: 4 g