So, I'm trying to cook more, because I actually enjoy it. Matt, my husband, has always been the better cook, but I'm trying to step my game up. At the same time we really try to make healthy decisions, especially after holiday eating. SO, I asked for this AMAZING cookbook, Skinnytaste: Fast and Slow, for Christmas. I made the Chana Masala last week and made this burrito bowl last night. I'm excited to share this EASY recipe with you all, and hopefully will be sharing more in the coming months as I become World's Greatest Cook.
Now, I have a kid that is hardcore teething and has a nasty ear infection, so I definitely needed something easy. I also made my own small alterations based on my needs, like buying pico de gallo instead of making it and not adding nearly as much salt.
Let's get started!
Here is the recipe:
11⁄2 pounds boneless, skinless chicken thighs, trimmed of fat
1 teaspoon kosher salt
11⁄2 cups store-bought chunky medium salsa
11⁄4 cups canned black beans,* rinsed and drained
11⁄4 cups frozen corn kernels
1⁄2 teaspoon garlic powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
PICO DE GALLO
1 cup chopped tomato
1⁄4 cup chopped scallions
1⁄4 cup chopped fresh cilantro
1⁄2 fresh jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1⁄4 teaspoon kosher salt
4 cups cooked brown rice
2 cups shredded reduced-fat
Mexican cheese blend*
2 cups finely shredded romaine lettuce
*Read the labels to be sure these products are gluten-free.
For the chicken: Season the chicken with the salt, put it in a slow cooker, and top with the salsa, black beans, corn, garlic powder, and cumin.
Cover and cook on high for 4 hours or on low for 8 hours. Transfer the cooked chicken to a large plate. Shred with 2 forks and return to the slow cooker. Add the cilantro.
For the pico de gallo: In a medium bowl, combine the tomato, scallions, cilantro, jalapeño, lime juice, and salt. Refrigerate until ready to eat.
To serve, place 1⁄2 cup brown rice in each of 8 serving bowls. Top with 2⁄3 cup chicken, 1⁄4 cup shredded cheese, and 1⁄4 cup shredded lettuce. Divide the pico de gallo among the bowls and serve.
PER SERVING 1 bowl
FAT 11 g
SATURATED FAT 4.5 g
CHOLESTEROL 98 mg
CARBOHYDRATE 40 g
FIBER 5.5 g
PROTEIN 30 g
SUGARS 3 g
SODIUM 782 mg