In the mood for something Mexican, but wanting to keep the calorie count down, I tried making Chicken Burrito Bowls for the first time. The family loved it, as they could custom design their toppings to suit their tastes.
I sautéed marinated chicken and served it over white rice with a mix of both canned and fresh veggies. My only regret is that my cilantro was a little too wilted to use. Other than that, the results were great!
Chicken Burrito Bowls
- 3-4 chicken breasts, chopped into bite-size pieces
- 1 tsp ground cumin
- 1 tsp ground chili powder (I use Indian chili powder because it’s hotter)
- 1 Tbsp taco seasoning
- ½ tsp Adobo
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 can corn, drained
- 1 can black beans, drained
- 1 can carrots, drained; or 4 carrots, peeled and cooked until tender
- 2 tomatoes, chopped
- 1/2 red onion, chopped
- 1/2 cup cilantro, chopped
- hot, cooked white rice
Combine cumin, chili powder, taco seasoning, and Adobo seasoning in large bowl; add chicken pieces and set aside while you prepare vegetables and make rice.
In a large skilled, saute garlic for one minute. Add in chicken pieces, sautéing until cooked through, about 5 to 7 minutes. Using slotted spoon, transfer chicken to bowl.
Add drained black beans to skillet, mixing well into remaining cooking juices.
To prepare burrito bowls: Spoon rice into bowl, top with chicken, spooning accumulated juices over rice. Top with black beans, corn, tomatoes, red onion, and cilantro. Serve immediately.
While my family enjoyed some spicy beef tacos, I chose a healthier option without sacrificing flavor. This Mediterranean-style salad with garbanzo beans provides a light, fresh protein source.
Make this salad at least 4 hours ahead of time so that the flavors have time to blend.
Mediterranean-Style Garbanzo Bean Salad
- 1 16-ounce can garbanzo beans, rinsed and drained
- 1 large cucumber, peeled and quartered
- ½ red onion, diced
- 1 garlic clove, minced
- 1/2 bunch fresh parsley, chopped
- 4 Tbsp extra-virgin olive oil
- Juice of 1 lemon
- 1 Tbsp red wine vinegar
- Sea salt and freshly ground pepper
Combine all ingredients in a plastic, glass, or ceramic bowl. Refrigerate for at least 4 hours.
I served mine as a meal over a bed of shredded iceberg lettuce. It will serve as an excellent accompaniment to grilled chicken.
Understanding that diet can contribute to all sorts of health conditions—including rheumatoid arthritis (of which I was diagnosed today), I created this healthful and flavorful meatless meal featuring easy-to-cook green lentils for dinner tonight.
This meal is influenced by the flavors of Thailand and India. It’s packed with all kinds of goodness.
Green Curry Lentils with Spinach
- 2 Tbsp vegetable oil
- 1 yellow onion, chopped
- 5 garlic cloves
- 1-inch grated fresh ginger
- 1-2 Tbsp May Ploy Green Curry Paste
- 2 cups dried green lentils
- 1 14-ounce can diced tomatoes
- 4 cups boiling water
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh baby spinach
- hot, freshly cooked basmati or jasmine rice
In a large skillet or Dutch oven, sauté onion in oil until translucent. Add garlic, ginger, and green curry paste until well blended.
Stir in lentils and canned tomatoes and blend. Add hot water and cook until lentils are tender, about 15 minutes. Stir in coconut milk until well blended. Right before serving, mix in spinach and stir until slightly wilted.
Serve over hot cooked rice if desired.