Last week I was considering how different my eating continues to be since 2 yrs ago. I’ve found this amazing success of balance and clean concentrated feeding on in my diet plan. I’ve stayed away from the extremes of overeating and undereating and somehow just appear to be in this happy place. Before I’d conceptualize what it would feel like to enjoy the advantages of eating wholesome, healthy foods while still taking pleasure in a burger or a huge chocolate chip cookie every now and then. It seemed so distant. Today my foot are in the place I wished I always could be; it feels like a wonderful, significant achievement.
As I’ve mentioned before, there are several things I’ve done to get this balance. One of these was nourishing my body with nutritious food every few hours. The second was prepping meals and snack ahead of time. The third was always making certain to enjoy a treat every now and then, because life’s too short not to. We’re never going to become perfect eaters. Possibly the excellence in eating, is normally choosing balance? Food for thought, I suppose.
Today I’m sharing an incredibly simple and delicious recipe for chicken burrito bowls inspired with the ever-popular Chipotle. Surprisingly, I didn’t have Chipotle until I was a sophomore in college. I ordered a burrito, not knowing how GIANT they’re and nearly handed down out from stuffing myself silly. Nowadays I accept the lighter burrito bowls, and occasionally I make them right at home. They’re easy, flavorful and an incredible way to food prep for the week.
First things first, I’m the realest. Wait, that’s an Iggy tune lyric. Regress to something easier.
First things first, we make chicken breast!
I usually produce the chicken within the slow cooker for simplicity, but if you want you can simply bake it. I’ve included directions for both which means you aren’t limited.
Next, almost always there is beans. I vote black coffee beans, but pinto are also drop inactive delicious.
What about that absolutely amazing corn salsa? I cannot get enough. Mine is filled with sweet corn, crimson onion, cilantro & even more lime juice.
Oh and the dark brown rice? I make a coconut lime brown rice that’s simply the most addicting issue you’ll ever sink your tooth into. Trust the Ambitious woman. It tastes 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 love dat spice), and sometimes greek yogurt.
After I’m done cooking my chicken and rice, I equally divide everything into individual containers and stick them within the fridge for easy reheating.
I hope you like this basic meal prep idea. Not only does it conserve time, but also money (and probably calories). Enjoy! xo
Recipe type: Dinner, Poultry, Food Prep, Healthy, Gluten Free of charge, Slow Cooker
Prep period:
10 mins
Cook time:
Ingredients
1 cup chunky salsa
For the grain:
2 cups drinking water or vegetarian broth
1 little lime, juiced
For the corn salsa:
1 cup organic sweet corn
1 little red onion, diced (or around 1/2 glass diced red onion)
1/4 cup fresh chopped cilantro
1 little lime, juiced
For the beans:
1 (15 oz) can low sodium black beans, rinsed and drained
To garnish:
1/2 cup Move Veggie! Lactose Free Monterey Jack & Cheddar Shreds
For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, popular sauce, etc
Instructions
To make the brown rice: Place a medium container over medium high temperature and add in coconut essential oil and dark brown rice. Toast grain with the coconut oil for 5 minutes; stirring frequently to toast the grain and infused the coconut essential oil flavor in. After 5 minutes add in drinking water and bring mix to some boil, then cover, reduce heat to low and simmer for 45 moments. After 45 a few minutes, remove temperature, and lime juice, then recover and allow are a symbol of 10 more a few minutes. Once done, period with just a little salt to taste.
To make the corn salsa: Within a medium bowl, combine corn, red onion, cilantro and lime juice. Season with sodium and pepper.
To help make the bowls, evenly distribute rice, rooster, black beans and corn salsa into bowls (or containers if food prepping.) Garnish with cheese, cilantro, scorching sauce and extra salsa, if desired. If you are planning on experiencing the meal later, do not add the avocado. Add once prepared to eat.
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 chicken in a 9×9 inch greased baking pan. Cover the top of the chicken with salsa. Bake at 400 degrees F for 20-25 moments, depending on the size/thickness of your chicken.
Nutrition information does not include garnishes such as avocado or greek yogurt.
I saw this while in was building my grocery list this morning and decided to increase it towards the meal arrange for the week. We’d it tonight and it was fabulous! Specifically the corn salsa! My children loved it too, and asked if we could ensure it is again in a few days! It’s certainly a keeper!
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I did put in a few things so the family members would be okay eating it! A very important factor I added for some crunch was some whole wheat tortilla shells bake within the range and seasoned with some sodium and pepper. And I added some tomato vegetables and Black coffee beans to the salsa and utilized pinto beans within the bowl it was crazy good both ways it is such popular when people arrive over for supper!!
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