We’ve all done it. I’m not sure if it stems from habit or lack of time but every once in a while don’t you feel like you’re on autopilot when it comes to the things you eat? Just the other day I was thinking – what do I want for dinner? And without missing a beat I thought of about five or six things that I would say I make quite frequently and then tried to decide which one I felt like. This coming from a girl that owns more cookbooks and food magazines than shoes (hey we all have our obsessions). It’s become this weird hoarding fetish. I see a new one and I just have to have it. It’s like those crazy toy collectors that have their Darth Vader action figures “mint in box”, well I have my Jamie Oliver mint in book.

But what’s with all the hype regarding rotating what we eat so that we won’t one day self-destruct?!?

Because you know what?! My dog eats the same thing day in and day out and he is doing just fine. Plus, he has the best poops of life and I would know as I have to pick them up.

When I was a kid, I was always fascinated by how excited he would get when we would do the high pitch “DO YOU WANT A COOKIE?!” the dog would practically do backflips in anticipation. So, of course as a curious kid….I ate one! I was not impressed.

But enough about me eating dog cookies, let’s move on to more important matters, like the burrito. Lately I have been on this “meal in a bowl” kick, so I wanted to try my hand at mastering the “burrito” in a bowl.

One word = Success!!!

Burrito Bowl
Serves 2

Ingredients

2 chicken breasts (I am a HUGE fan of Beretta farms)
1 red pepper
½ red onion sliced
1 avocado
½ cup corn (when it’s not in season use frozen organic)
1 tsp. oregano
1 tsp. chili powder
1 tsp. cumin
2-4 tbsp. avocado oil
Salt and pepper to taste
4 tbsp. Organic Neal Bros Salsa (this stuff is liquid gold)
Lettuce of choice

In a small bowl toss in your avocado oil and spices with your chicken breasts and get that marinating. The nice thing about this spice rub is I don’t find that you need to let it sit for a long period of time to absorb all that delicious flavor goodness.

Next set your oven to broil and toss your chicken onto a pan with a small grate and into the inferno it goes, just make sure it’s as close to the heating elements as it can go. Depending on the size of the breast I usually cook mine for about 7-8 minutes per side, just make sure they’re fully cooked through by cutting the thickest part.

Then in a medium sized pan toss in a little more avocado oil with your peppers and onion and get that going. I hold off throwing the corn in until almost the end because I find it doesn’t take very long and we don’t want mushy corn.

So your chicken and veg are ready now – we plate! First I toss in some lettuce (for this bowl I used organic iceberg but feel free to use whatever your little heart desires). Then in goes your chicken and veg and then the cherry on top – some Neal brothers salsa and half an avocado.

It’s like a party in your mouth and everyone got invited!