Pulled chicken whole bowls are a staple in our weekly rotations, they're delicious, easy and healthy. A win on all fronts!

3 chicken breasts
I cup fresh salsa
1 can corn
3 T sriracha
1 can black beans
2 cups lettuce
1/2 cup cilantro
2 cups brown rice

1. In slow cooker place chicken breasts, cover with salsa and cook on low for 6-8 hours. Pulls chicken apart and mix with leftover salsa. While this is finishing, cook brown rice.
2. In a pan heat 1 T olive oil over medium heat, add corn (drained), and then add in sriracha. Cook this over medium-high heat until it starts to become crisp. This can also be done in the oven, at 300 degrees for 20 minutes (stirring occasionally)
3. Shred lettuce, chop cilantro finely.
4. In a bowl place 1/2 cup brown rice, 1/2 cup shredded chicken breast, 1/2 cup lettuce, 1/2 cup black beans and 1/2 cup corn. Garnish with cilantro, you can also add cheese & plain greek yogurt to top.