Southwestern Chicken Burrito Bowls

Hey friends! As the weather is (finally) cooling off I have been cooking up some hot recipes to warm up. Today’s recipe is super easy to make for a quick weeknight meal that is healthy for the whole family! 

southwestern bowls

I have been addicted to my crockpot as a working mother. It is SO much harder to find time to cook when I get off work and have a million things to do upon arriving home so cooking gets put on the back burner. I have found getting everything into the crockpot in the morning makes having a healthy dinner a breeze. Just add chopped or frozen veggies, meat of choice, sauce and set it and FORGET IT! There’s my Billy Mayes impression, you’re welcome. 

gumbo1

Anyways, this recipe can be a bit spicy so if anybody in your family dislikes that it is very easy to adjust the recipe to remove the jalapenos. I make this weekly for dinner but love it even more the next day after the flavors have melded together overnight. 


Southwestern Chicken Burrito Bowls

Serves: 6-8

Cooking Time: 6-8 hours on low

Ingredients: 

  • 1 pound boneless, skinless chicken breasts
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, sliced
  • 1 large yellow onion, quartered
  • 1 jalapeno, diced
  • 1 cup brown rice
  • 1 14.5 oz can no-salt added black beans, drained
  • 1 14.5 oz can diced no-salt added tomatoes
  • 1 14.5 oz can no-salt added corn
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken stock
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. salt (or to taste)
  • 1 tsp. pepper
  • Optional toppings: sour cream, cheese, guacamole, salsa, diced green onions, shredded lettuce, diced tomatoes, chopped cilantro

Directions:

  1. Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, onions, peppers, jalapeno, garlic, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
  2.  

    Remove the lid and add the rice, black beans, corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

    1. Modification: If you will not be home to add rice to slow cooker during this step you can modify this recipe by adding ingredients from this step 1 to slow cooker and cook on low for 6-8hrs. For the last 1/2 hr of cooking, add beans, corn and remaining broth and cook until warmed through. Cook the rice on the stovetop according to package instructions then serve with chicken mixture over rice.
  3. When cooking is done, remove chicken from slow cooker and use two forks to shred into bite size pieces. Transfer chicken back into bowl of slow cooker, mix well, and serve warm with desired toppings (cheese and salsa suggested!!).

Curry Chicken Fried Quinoa

You may not find this on your standard take-out menu, but this Curry Chicken Fried Quinoa is every bit as scrumptious as your favorite take-out fried rice – only healthier! My husband is very picky about eating take-out Asian food because he doesn’t like the sauces that typically come drenched all over it . Not only that, but they are typically very high is sodium and he watches his sodium intake like a hawk (due to high blood pressure and general health reasons) so we usually don’t eat it often.

Curry chicken fried rice
Sorry the pictures aren’t the best…I was too hungry to take many before devouring!

 

SO, what was a wife to do? Not eat Asian food ever again? Yeah right! I decided, like any caring wife would, to make him like the foods I like so we could enjoy them together! =) It took a little persuasion to try this but guess what? HE LOVED IT! We will definitely be making this recipe again in the future! It was super easy to make which was a plus on a busy weeknight for us. Give it a try and let me know how you like it in the comments!

This Curry Chicken Fried Quinoa could be either a main entrée or side dish depending if you choose to add in meat. The quinoa would pair well with pork, beef, or chicken – so feel free to experiment with your favorites!


 

 

Curry Chicken Fried Quinoa

Serves: 2-4

Ingredients:

  • 2 (4 oz. each) boneless, skinless organic chicken breasts, shredded or cut into 1 inch cubes
  • 2 Tbsp. canola oil, divided
  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 large egg whites
  • 1/2 Tbsp. curry powder
  • 1/2 Tbsp. garlic powder
  • 1 tsp. red pepper (cayenne) powder
  • 1 Tbsp. low sodium soy sauce
  • 1/2 package frozen mixed vegetables
  • 1 1/2 cups quinoa, cooked
  • 1 Tbsp. siracha (optional for topping)

Directions:

  1. In a wok, or large skillet, heat 1 tsp. of canola oil over medium beat.Add in onion and garlic and cook until translucent, stirring frequently. Remove onions and garlic and set aside.
  2. In medium bowl combine chicken, curry powder, onion powder, and red pepper (cayenne) powder and 1 Tbsp canola oil. Toss chicken in heated skillet over medium-high heat. Cook until chicken is cooked through and no pink remains. Remove and set aside
  3. Add remaining canola oil into same heated wok, or skillet, and stir in mixed frozen vegetables. Stir frequently until heated through.
  4. Once vegetables are warmed through, create a circle in the middle of the pan by pushing vegetables out towards edges of pan. Add in 2 egg whites and stir until cooked through.
  5. Toss the chicken, soy sauce, and quinoa in with the vegetable mixture.
  6. Serve with drizzle of siracha or more soy sauce on top and enjoy!!

 

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