Image credit: Ashleigh VanHouten & Beth Lipton | Carnivore-ish | Victory Belt Publishing

This simple but flavorful dish may remind you of a healthier, less salty version of your favorite Mexican fast-food establishment’s
burrito bowl. You can add rice or leave it low-carb, as here. Cauliflower rice also would work well. It
wouldn’t be wrong to sprinkle it with some shredded cheddar or Jack cheese (or both).

Republished with permission from Carnivore-ish: 125 Protein-Rich Recipes to Boost Your Health and Build Muscle

Mexican-Inspired Shredded Chicken Bowl




15 min


2h 00 min


2 boneless, skinless chicken breasts (about 1 pound)

½ cup chicken bone broth

¼ teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 large green bell pepper, seeded

1 medium yellow onion

¼ cup extra-virgin olive oil

½ cup salsa

Fine sea salt

1 large avocado, peeled and pitted

¼ cup diced tomatoes

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

¼ teaspoon fine sea salt, plus more for finishing

⅛ teaspoon freshly ground black pepper

1 teaspoon fresh lime juice


  1. Put the chicken in a 6-quart slow cooker. Pour in the broth and add the chili powder, cumin, onion powder, and pepper. Cover and cook on high until the chicken is cooked through and comes apart easily with a fork, about 2 hours.

  2. Meanwhile, roast the vegetables: Preheat the oven to 375°F. Cut the bell pepper and onion into ½-inch-thick slices. Put the pepper and onion slices in a 10 by 15-inch glass baking dish; toss with the olive oil. Spread the vegetables out in a single layer and roast until they are tender and the onion is lightly caramelized in spots, stirring once or twice, about 50 minutes.

  3. When the chicken is nearly done, make the guacamole: Put the avocado in a medium bowl; mash with a fork. Stir in the tomatoes, garlic powder, onion powder, salt, pepper, and lime juice. Mash and stir until it’s as chunky (or smooth) as you like it.

  4. Transfer the chicken to a cutting board and shred with two forks; season to taste with salt. Divide the chicken between two serving bowls. Add the roasted pepper and onion and a dollop of salsa and guacamole to each bowl and serve.

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