There’s nothing better or easier in life than a delicious burrito bowl after a hard workout!
My fridge is pretty bare right now, so I just used what I had. This probably explains why this recipe is so random, but it turned out to be a pleasant surprise. The spiciness from the potatoes, creamy guacamole, and juicy chicken are a few reasons why you need to make this right now!
2 chicken breast, shredded
1/2 onion, diced
2 garlic cloves, minced
2 roma tomatoes, diced
1/4 cup homemade chicken broth
1 tbsp cilantro, chopped
Salt & pepper
Directions: In a large skillet boil water and cook chicken breasts (save the homemade broth for the cooked chicken and quinoa). Once cooked, allow the chicken to completely cool and then shred. In the same large skillet sauté onions for a few minutes and then add the garlic. Once they are slightly translucent, add the diced tomatoes, chicken broth, cilantro and chicken (this process adds so much flavor and juiciness to the pollo). Turn off heat and cover.
6 gold potatoes, cut into cubes
1/2 lemon, juiced
1 tsp of olive oil
Seasonings: Red pepper chili flakes, cayenne, chili powder, paprika, cumin, garlic powder, salt & pepper
Directions: Preheat oven to 425*F. Place the raw cubed potatoes in a regular glass bowl covered with seran wrap and microwave for 3 minutes (fastest way to soften the potatoes). Once softened, place them in a large bowl along with the rest of the ingredients. Place foil on a large baking sheet, spray with olive oil, and spread those spicy potatoes out to roast. Cook for 30-35 minutes, tossing in the middle.
1/4 cup quinoa
1/2 cup homemade chicken broth
1 avocado, mashed
1/2 lemon, juiced
1 cup pinto beans, drained and rinsed
1/2 cup corn
4 cups of arugula
There is a method to my madness and I sure hope you are still with me!
Start by boiling the chicken. Then focus on getting the potatoes in the oven, once it’s in there you have 30-35 minutes to get everything else ready. Cook quinoa according to package, once done let it sit covered on the stove. Now it’s time to add the chicken with it’s remaining ingredients, cover once done. Make guacamole. Heat up beans and corn in separate pots on the stove or bowls in the microwave. Potatoes should be just about done. 1 plate: 1 cup arugula, 1/4 cup quinoa, 1/4 cup beans, few spoonfuls of corn, 1/2 cup potatoes, 2-3oz of chicken. Serves 4
And if you were wondering about my fancy kicks, they’re Under Armour Speedforms: http://bit.ly/