~Jackie~
I seem to always be busy during the week no matter what I do to make time in my schedule, so I frequently find myself looking for an easy but delicious and healthy meal to make for me and my fiancé. This recipe is something you will find on our dinner table once a week and even leftovers (when I can hide them from my fiance) for lunch. Chicken burrito bowls are a satisfying yet healthy way to get your protein and fiber for the day. And a load of guacamole on top of anything never hurt anyone.
This recipe is great because ingredients can be easily swapped for what you have in your fridge during the week. I like to start with a base of cilantro lime rice, add black beans, baked cumin chicken, and top with an assortment of guacamole, sour cream (I prefer non-fat greek yogurt with lime juice), and some hot sauce and fresh cilantro. I added some red peppers and red onion to the black beans to get those extra veggies in, but you can substitute these with zucchini, carrots, or any other vegetable.
I have also made this dish for dinner parties and even holidays (Cinco de Mayo!). For a large group of people it is east to double or triple the quantities and you aren’t stuck in the kitchen by yourself all night because everything is fast and simple. Cheers and happy cooking!
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne
- salt and pepper
- 1 cup basmati rice
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1 can black beans (low sodium)
- 1 cup red pepper, diced
- 1/2 cup red onion, diced
- 2 tablespoons jalapeño, finely diced
- 1 clove garlic, minced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 8oz cup of plain greek yogurt
- 2 limes (need juice and zest)
- 1 cup of your favorite salsa (optional)
- 1/2 cup of feta or goat cheese (optional)
- Preheat oven to 375 degrees
- Rub chicken breasts with olive oil, cumin, chili powder, cayenne, and salt and pepper. Place on baking dish lined with aluminum foil and bake for 30-35 min. Take out to cool for 10 minutes then shred with a fork.
- While chicken is cooking add rice, water, and 1 tablespoon of olive oil to pot, stir, and bring to a boil. Cover with a tight fitting lid and reduce heat to low. Cook for 15 minutes then remove from heat and let steam for 10 minutes with the lid still on. When rice is done add 1/4 cup cilantro, juice from 1/2 lime, and lime zest. Fluff with fork.
- To prepare the beans and veggies place skillet on stove and add 1 tablespoon of olive oil, heat on medium for 2 minutes. Add red pepper, red onion, 1 tablespoon of the jalapeño, 1 teaspoon of minced garlic, and season with salt and pepper. Sauté for 8 minutes or until vegetables are soft. Rinse black beans and add to pan, turn heat to low.
- Make a simple guacamole by adding the avocado, rest of the diced jalapeño, 1 teaspoon of minced garlic, and juice of 1/2 a lime, and season with salt and pepper. Use a fork to mash all ingredients together.
- To make the "sour cream" add the juice of 1/2 a lime and lime zest to the greek yogurt.
- When all elements of the dish are ready it's time to assemble the bowls. Add a large spoonful of the cilantro rice to the bottom of a bowl, top with beans and vegetable mixture, and add shredded chicken. To top off add guacamole, sour cream, fresh cilantro, and your favorite salsa.
- Finish with a fresh squeeze of lime juice and cheese if you wish.
- *To make this meal vegetarian omit the chicken and add tofu or more vegetables
Definitely making this for dinner this week!!!
You girls are really doing a great job on this blog. The pictures make everything look yummy! You make it easy to follow. Making the peanut cups this weekend. Keep up the good work