It’s Fri-YAY! And you guys…how are we already less than a week to Thanksgiving?! It’s crazy to think that we were just anticipating Halloween, and suddenly Thanksgiving is right on our heels.
Thankfully we never host Thanksgiving so I don’t have to plan, organize and cook for that, and I’m able to focus on these bowl meals and keeping on the healthy path.
Dylan turned me onto Newman’s Own Pineapple Salsa when we first started dating and I was shocked at how much I liked it. I’ve also been a plain salsa or pico girl, but this salsa is fantastic, and I was craving it big time so I figured I’d incorporate it into a fun bowl meal.
I love easy chicken recipes, and super organized and put together Heather will throw some chicken breasts into the slow cooker on a Sunday and let them cook, shredding them up afterwards to have chicken to throw into meals when I needed them at last minute. I kinda got away from that easy meal prep habit; no doubt a victim of all of our traveling and the changes happening in my life, but now that we’re home again and I’m taking back control of my good habits, I am starting to get back into prepping chicken for the week.
It’s soooooo easy. Simply throw some chicken breasts in a slow cooker with a little chicken broth to cover the bottom, season with salt and pepper, and let them cook on high for 3-4 hours or low for 5-6 hours. They shred up so easily and when you’re in a pinch (or looking to save time on your planned meal), you have chicken all prepped and ready.
Of course you can always use diced chicken if you’re in a pinch; you certainly don’t have to have perfectly shredded chicken to make this dish, but if you have the time this coming weekend, or even need to get some chicken cooked up, throw it in the slow cooker in the morning and let it cook. It’s literally the easiest meal prep you could do and makes for such an easy chicken recipe!
Just a note that this is not a paid or sponsored post; I personally use and recommend this salsa and do not work with the brand.
I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Have you checked out my 2016 Holiday Gift Guide? I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life!
Yields 2 bowls
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 chicken breasts, cooked and shredded
- 1 c. salsa (your favorite!)
- 1 c. low-fat shredded mozzarella
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 c. brown rice, cooked
- 2 c. broccoli florets, chopped
- 1 tbsp. olive oil
- Turn your oven broiler on high.
- In a medium skillet heat the olive oil over medium-high heat until the oil is hot and shimmering. Add the broccoli and saute for 8-10 minutes or until the broccoli starts to soften.
- Divide the rice and broccoli between two bowls.
- Add the shredded chicken, then top the chicken with the salsa, and sprinkle half the cheese on top of the salsa in each bowl.
- Broil for 3-5 minutes or until the cheese is melted. Enjoy!