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  • Writer's pictureAmy

Mexican Chicken, Grain + Bean Bowl


I have an easy recipe for you, one you can customize to your liking, but since this is Mexican themed, in my opinion, you can't go wrong with this meal. I like to make these bowl-style dinners when we have busy weeks, as you can prep the ingredients and then throw it all into a bowl when you are ready to eat. I also like that you can make a whole bunch with this style of dinner, and really none of it is complicated. I'll share my shortcuts too, which make it even easier.


The idea is of course, that you create a bowl full of things you like then you can top it with whatever toppings you like. For this dinner I made a big batch of Mexican pre-cooked, shredded chickens (one of my go-tos to have on hand), some seasoned black beans, some prepared rice and quinoa and some grilled vegetables. I topped it with some guacamole (not shown). I keep all the makings separate, then we can eat off the leftovers as we like all week.


Ingredients:


Chicken:

2-3 organic chicken breasts, pre-cooked and shredded.

1/2 packet of natural Taco seasoning (I use Thrive)

1 cup water

To make this chicken, I put the breasts in a slow cooker. I mix together 1 cup water and 1/2 packet of natural taco seasoning for about 6 hours. I start the meat on high for about an hour, then turn it to low to finish cooking. When completely cooked, I shred the chicken with two forks and then remove it to a serving dish. There are tons of uses for this style of chicken (quesadillas, enchiladas, chili), you can even freeze it to use as needed.


Grilled Vegetables:

1 large green or red pepper chopped (shortcut is to use a frozen tri-colored peppers)

1/2 onion, sliced

1 garlic clove

1 T olive oil

Saute garlic in olive oil, add peppers and onions and cook until soft and lightly charred.




Seasoned Beans:

1 can black beans (I use Eden's), drained

1 t diced cilantro

2 garlic cloves, chopped

1 T onion, finely chopped

1 t cumin

1/2 t salt, pepper


Add the onion and garlic to a saute pan (use a bit of olive oil if needed) and cook briefly. Add in black beans and stir well to combine, cook until heated through and soft. You can press on some of the beans to mash them if you want a refried-style bean. Add in the cilantro and cook for 1-2 minutes more.


Rice:

I used a premade packet (from Thrive) of rice and quinoa together but you can cook either one, use frozen rice or even use cauliflower rice.


Arrange all ingredients in a large bowl. Top with guacamole, jalapenos, tomatoes, lettuce sliced avocado, shredded cheese or sour cream, or a dollop of greek yogurt.



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