- 15 ounce black beans, canned
- 1 pound chicken breast
- 2 cup salsa
- 1 cup brown rice, raw
- 1 medium avocado
- 4 medium kiwi
- Drain and rinse beans. Place chicken, salsa and beans in slow cooker. Cook on low 3-4 hours. Be sure chicken is no longer pink and has reached a temperature of 165 degrees.
- Before chicken is done, cook rice according to package directions. Once chicken is cooked, remove from slow cooker and shred. Return to pot; stir to combine.
- Serve over rice. Top with a slice of chilled avocado (or if your kids prefer, on the side). Serve with kiwi slices.
Calories: 558kcal | Carbohydrates: 76g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 1382mg | Fiber: 18g | Sugar: 15g