Instant Pot/Crock-Pot Santa Fe Chicken Bowls
July 8, 2019
We all need that one foolproof meal we can throw in the crock-pot and forget about until it’s ready—and these Santa Fe Chicken Bowls are it! Not only are these Santa Fe Chicken Bowls perfect for meal prep, but they are a great healthy alternative to a traditional Mexican restaurant and they’re super kid-friendly.
The hardest part of this whole recipe is probably turning on the crock-pot. Seriously, these Santa Fe Chicken Bowls are my new favorite dinner staple, especially during the summer! After seasoning the chicken and placing it in the crock-pot, you’ll be free for the next 6 to 10 hours (depending on how high you set the temperature). If you go the Instant Pot route, you have a quick dinner in 25 minutes. Either way, these Santa Fe Chicken Bowls are delicious and my favorite type of cooking: easy!
Once the chicken is cooked, feel free to serve it over your choice of mixed greens, rice or roasted sweet potato. Add your favorite toppings to make it your own. Kids love this part because they get to be hands-on with their creation. It’s also perfect for the picky eaters out there because they get to choose what they’d like on top.
One of my favorite toppings is Greek yogurt. It gives you an extra boost of protein and tastes just like sour cream. Personally, I like to go for the full-fat version because it tastes a lot better and is healthier overall!
I’m also a huge fan of Siete chips. These chips are grain-free, processed oil–free and full of all the good stuff we want in our diets, like 100% healthy ingredients and fiber. They are great for an added crunch, plus they are suitable for gluten-free and gluten-sensitive eaters. Definitely a staple in my kitchen and in this Santa Fe Chicken Bowl recipe!
These Santa Fe Chicken Bowls are…
A healthy Mexican restaurant alternative
Great as leftovers (if you have any left over!)
Santa Fe Chicken Bowls Ingredients:
Santa Fe Chicken:
24 oz. or 1½ lbs. chicken breast
14.4-oz. can diced tomatoes with mild green chiles
15-oz. can black beans, rinsed and drained
8 oz. frozen corn
14.4 oz. bone or chicken broth
¼ cup chopped sweet onions or scallions
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper, to taste
Salt, to taste
For the Bowls:
½ cup full-fat Greek yogurt
1 bag Siete tortilla chips
Serve over mixed greens, rice or sweet potato
Season chicken with salt and place in crock-pot or Instant Pot. Add all remaining Santa Fe Chicken ingredients. In a crock-pot, cook on high for 6 hours or on low for 10 hours; in an Instant Pot, cook on high pressure for 25 minutes, using either quick or natural release. Once the chicken is cooked, it’s time to build your bowl! Serve chicken over your choice of mixed greens, rice or roasted sweet potato. Top it off with one serving of crinkled Siete tortilla chips, 2 tbsp. Greek yogurt and ¼ avocado.
Calories: 605 (without choice of mixed greens rice, or sweet potato base)