Let’s take it up a notch and make burrito bowls… It’s as simple as serving the chicken alongside some steamed rice, sliced avocado, capsicum strips, sour cream, fresh chili, and a chopped salad of diced tomato, cucumber, corn, red onion, and cilantro with a squeeze of lime. While these are the usual suspects in my Mexican rice bowls, I also mix it up depending on what is on hand.

This shredded chicken recipe has a mild-ish heat level. If you like a good bit of heat and want to spice things up a bit, here’s how. My favorite way is to add an extra chipotle (or two) to the pot. Alternatively, a teaspoon of chili powder can also take this up a heat level.