One bowl eating at its best. Layers of warm rice and lemon herb chicken topped with edamame, onions, tomato, and avocado. A simple drizzle of olive oil and lemon juice is the perfect finish.
- 1 1/2 lbs boneless chicken breasts trimmed
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 cup chicken broth lower sodium
- Juice from 1/2 a lemon about 2 tbsp
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked brown rice
- 1 cup frozen edamame thawed
- 1/2 cup chopped tomatoes
- 1/2 cup diced onion
- 1 cup avocado, cubed about 2 small avocados
- Lemon wedges for squeezing
- Olive oil for drizzling
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Lay the trimmed boneless chicken breasts in the bottom of your slow cooker. Sprinkle the thyme, rosemary, salt, and pepper over the chicken.
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Pour the chicken broth and lemon juice over the chicken. Cover slow cooker with secure fitting lid.
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Cook on Low for 3-4 hours*
*You may need to adjust cooking time depending on the strength of your slow cooker.
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When chicken is fully cooked (internal temperature =165 degrees Fahrenheit), shred the chicken with two forks.
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To make the bowls, add warm rice to the bottom of a bowl, then top with the desired amount of a chicken. (include some of the broth if you would like).
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Top with edamame, onions, tomatoes, and avocado.
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Drizzle with olive oil, squeeze a lemon wedge over it, then salt and pepper as desired.
Tip: Frozen brown rice is your savior. Get some for your freezer. Trust me.
Tip: My slow cooker runs fairly hot, so on Low the chicken is done in 3-4 hours. You may need to adjust the cooking time depending on your cooker.