Last week I was considering how different my eating has been since two years ago. I’ve discovered this amazing accomplishment of stability and clean concentrated taking in in my diet plan. I’ve stayed from the extremes of overeating and undereating and in some way just appear to be in this happy place. Before I’d conceptualize what it could feel like to enjoy the benefits of eating wholesome, nutritious foods while still taking pleasure in a burger or a giant chocolate chip cookie once in a while. It seemed therefore distant. Now my pigs feet images are in the place I wished I always could possibly be; it feels as though an excellent, significant achievement.
As I’ve discussed earlier, there are several points I’ve done to find this balance. One of them was nourishing my body with nutritious meals every few hours. The second was prepping foods and snack in advance. The third was always making certain to enjoy a treat once in a while, because life’s too short never to. We’re hardly ever going to end up being perfect eaters. Possibly the excellence in eating, can be choosing balance? Meals for thought, Perhaps.
Today I’m writing an incredibly basic and delicious recipe for chicken burrito bowls inspired by the ever-popular Chipotle. Surprisingly, I didn’t possess Chipotle until I was a sophomore in college. I ordered a burrito, not knowing how GIANT they are and nearly passed out from stuffing myself silly. These days I accept the lighter burrito bowls, and sometimes I make them right in the home. They’re easy, flavorful and an incredible way to food prep for the week.
First things 1st, I’m the realest. Wait around, that’s an Iggy song lyric. Back up.
First things first, we make chicken breast!
I usually help to make the chicken in the slow cooker for ease, but if you want you can simply bake it. I’ve included directions for both which means you aren’t limited.
Next, there’s always beans. I vote black beans, but pinto are also drop deceased delicious.
How about that absolutely amazing corn salsa? I can’t get plenty of. Mine is full of sweet corn, reddish colored onion, cilantro & even more lime juice.
Oh as well as the brown rice? I make a coconut lime brown rice that’s basically the most addicting thing you’ll ever kitchen sink your tooth into. Trust the Ambitious female. It likes like fluffy coconut magic on your own tongue. (Yes, I’m extra descriptive today.)
Topping are endless. I always go with several pieces of avocado, jalapenos (I like dat spice), and occasionally greek yogurt.
After I’m done cooking my chicken and rice, I evenly divide everything into individual containers and stick them in the fridge for easy reheating.
I hope you love this basic meal prep idea. Not merely does it save time, but also money (and probably calories). Enjoy! xo
Recipe type: Supper, Poultry, Food Prep, Healthy, Gluten Free, Slow Cooker
1 cup chunky salsa
For the grain:
2 cups drinking water or vegetarian broth
1 small lime, juiced
For the corn salsa:
1 cup organic nice corn
1 small red onion, diced (or around 1/2 cup diced red onion)
1/4 cup fresh chopped cilantro
1 small lime, juiced
For the beans:
1 (15 oz) may low sodium black coffee beans, rinsed and drained
1/2 cup Go Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, hot sauce, etc
To make the dark brown rice: Place a medium container over medium warmth and add in coconut oil and dark brown rice. Toast grain using the coconut essential oil for 5 minutes; stirring frequently to toast the grain and infused the coconut oil flavor in. After five minutes add in drinking water and bring mix to some boil, then cover, reduce high temperature to low and simmer for 45 moments. After 45 a few minutes, remove warmth, and lime juice, after that recover and let stand for 10 more minutes. Once done, season with just a little salt to flavor.
To make the corn salsa: Within a medium dish, combine corn, red onion, cilantro and lime juice. Period with sodium and pepper.
To make the bowls, consistently distribute rice, chicken breast, black beans and corn salsa into bowls (or containers if food prepping.) Garnish with parmesan cheese, cilantro, warm sauce and further salsa, if desired. If you’re planning on experiencing the meal afterwards, do not add the avocado. Add once prepared to consume.
Makes 5 portions. One for everyday of the week, if you’d like.
To bake the chicken in the oven rather than the slow cooker: Place poultry in a 9×9 in . greased baking pan. Cover the very best of the poultry with salsa. Bake at 400 levels F for 20-25 a few minutes, depending on the size/thickness of your chicken.
Nutrition information will not include garnishes such as for example avocado or greek yogurt.
We saw this during was making my grocery store list this morning and decided to add it to the meal arrange for the week. We’d it tonight and it was fabulous! Especially the corn salsa! My children loved it too, and asked if we’re able to make it again in a few days! It’s certainly a keeper!
I’m not used to your site. A friend made your paleo chocolates chunk cookies for me (that i am going to make tonight; they are seriously among my favorite cookies ever!) that is how I came across your blog! I’m really taking pleasure in trying your quality recipes!!!
I did put in a few issues so the family would be ok eating it! One thing I added for a few crunch was some wheat tortilla shells bake in the oven and seasoned with some sodium and pepper. And I added some tomato vegetables and Black coffee beans to the salsa and used pinto beans in the bowl it was crazy great both ways it is such popular when people arrive over for supper!!