Carnitas style chicken is slow cooked and served in a bowl with Mexican style coleslaw, brown rice and salsa. Last week I shared a recipe for Carnitas style shredded chicken breast served as a salad, and this suggestion number two. The shredded chicken will keep in the refrigerator for a few days, so why not make extra and serve it twice?
Hearty and satisfying bowls are the perfect solution for a quick week-night meal, especially when most of the components ready to go. This bowl can be quickly put together with ingredients that were made ahead of time. The Mexican coleslaw and rice can be made the day before, the chicken is slow cooked and possibly on its second trip to the dinner table. Fill your bowl and your belly with a healthy wholesome dinner in no time. You can get the recipe for slow cooked carnitas chicken here.
- Place the cabbage, carrots and green onions and jalapeno into a bowl
- mix the juice, olive oil, garlic and cumin together and pour over cabbage
- refrigerate until ready to serve
- Fill almost half the bowl up with the coleslaw, then the rice and meat
- top with your favorite salsa, tomatoes, or avocados
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