Easy Mexican Chicken bowl
Easy Mexican Chicken bowl
Food prep for the week helps me fuel with nutrient rich foods. This is one of my favorites!
Recipe by: Michele Hartwig
Creamy Cilantro Sauce
1 bunch clean, rinsed, towel dried cilantro
2 cloves of fresh garlic (fresh garlic taste the best. Look for firm white garlic bulbs)
Juice of 1 lemon
Jalapeno (to taste, take out veins of jalapeno if you do not want it spicy. Jalapeno’s are not that spicy without the white veins. I leave them in, and use more than one jalapeno)
I cup Greek yogurt
***Put all of these in a blender and blend to smooth. Pour into serving dish. I like to lick the spoon on this tangy sauce! Can be used as a healthy salad dressing too.
Grilled chicken
Taco seasoning- 2-3 tablespoons
2 tablespoons Oil
6 trimmed chicken breast
Mix oil/seasoning in a plastic ziploc bag. Add or omit oil/seasoning per your taste. Add chicken breast and mix up to evenly coat.
Marinate in fridge for 30 minutes
Grill, let rest for 4 minutes. This will help the natural juices stay within the meat. Then slice into bite size strips
Black bean & corn salsa
1- Can black beans drained & rinsed
1- Can corn drained & rinsed
1/2 cup of Chopped green onions
1- Chopped jalapeno (if you like spicy keep the veins in the jalapeno and add more. Remove jalapeno white veins/seeds for flavor without the heat)
Chopped tomatoes are optional. I skip them because I am not a fan of the texture of refrigerated tomatoes. I add them when preparing as a meal for the entire family.
Quinoa- make per package directions.
Quinoa
Make Quinoa according to package directions.
Plate food- layer
Quinoa
Black bean/corn salsa
Mexican chicken
Drizzle Cilantro sauce
Tangy, savory dish to wake up your taste buds and feel good about eating! Delicious! Enjoy!
