Slow Cooked Chicken Mexi Bowls

This is one of my most requested meals when my family and friend’s come over for a dinner party. The best thing is they are simple to make, healthy and ohhh so tasty!

Also I share my favourite coconut oil cassava Tortilla Chips!

Serves 4

Ingredients:

3 Organic Chicken Breasts

1/2 Cup of bone broth

1 Onion

1 Garlic Clove Crushes

1 Can of diced tomato’s

2 Tbsp of tomato paste

2 Tsp Paprika

2 Tsp Cumin

1 Tsp Coriander

1 Tsp Ceylon Cinnamon

1 Tsp Oregano

1 Tsp of Chilli Flakes (Optional)

2 Cups of Organic Basmati rice

Toppings:

Organic Mexican Salsa - I use Riverina Grove

Grated Tasty Cheese

2 Mashed Avo with lemon (Or any guacamole recipe you like)

1 and 1/2 Cups of Sour Cream

Cassava Tortilla Chips - I use Cha Cha Grain Grain Free Tortilla Chips

Instructions:

1. Place chicken in a bowl with olive oil and all the spices to season. Mix well and add salt and pepper to taste. Marinate for a good 30mins in the fridge.

2. Heat fry pan to medium heat with olive oil and place chicken breasts in the pan to brown on the outside.

3. Once browned off - place in slow cooker with bone broth, diced tomato’s, diced onion and garlic and if using chilli flakes add these on top now.

4. Set slow cooker to low for 4-5 hours until chicken is falling apart and easy to shred.

5. Cook rice and start preparing toppings

6. Smash Avo in bowl add salt and pepper and squeeze of lemon juice

7. Place in a bowl to serve with rice, chicken, Avo, Cheese and top with a dollop of sour cream and Salsa.

8. Add Tortila Chips and Serve

9. ENJOY!!