We’ve all done it. I’m not sure if it stems from habit or lack of time but every once and 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 or clothing (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.
Ok, so what?! Big deal! I enjoy a delicious breakfast smoothie every morning when I wake up, 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 higher pitch “WANT A COOKIE?!” the dog would practically do backflips in anticipation. So, of course as a curious kid….I ate one! I was 8 years old so don’t get all judgy on me. Some of this new stuff on the market is now gluten free yo, just saying!
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!!!
2 chicken breasts (I am a HUGE fan of Beretta farms)
1 red pepper
½ red onion sliced
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!