I’m taking taco bowls to a more healthy-ish level with brown rice, quinoa, sans the Mexican cheese for a sprinkling of cojita and finishing it with a drizzle of Tomatillo Salsa from Williams Sonoma’s line of What’s Gaby Cooking salsas.
Its got flavor, color, and enough veggies in it that crushing a few tortilla chips into the mix (albeit a few extra calories), gives the whole ensemble added crunch and brings together that Mexican food flavor. And if you plan ahead this bowl can come together in minutes. That means grill your chicken and make the brown rice two days ahead, so when you are ready to eat, you can toss this all together like you would a salad.
Admittedly, while this doesn’t quite replace my craving for a wet burrito smothered in melty pools of cheese, it’s a nice top off to a good workout. If you have been following along on my Insta-stories, then you’ve seen the comedic bits of me trying to keep up with Matt. I’m on a “Get Fit” workout program. I figured it was time after I was winded from a hike that I easily scaled just a year ago.
So along with the workouts, I’ve been putting together bowls like this for a post workout refuel. It’s a reward of sorts for someone like me because it keeps me focus as I’m pushing down on the last set of arm-shaking push-ups or leg-burning lunges. I mean who doesn’t want to stuff their face after a hard work out right?
- 2 5 oz. grilled chicken breast (recipe follows), sliced
- 2 cups cooked brown rice
- 2 cups arugula
- 2 cups mini heirloom tomatoes
- 1 cup cooked red quinoa
- 1 cup petite black beans
- 1 cup corn
- 1/2 cup radishes
- 1/2 cup cojita cheese
- tortilla chips
- serrano chilies
- 1 cup Williams Sonoma What’s Gaby Cooking Tomatillo Salsa
Evenly divide first 9 ingredients (including optional ingredients if using) among 4 bowls. Drizzle with salsa and top.
Grilled Chicken Breast - Pound chicken breast to 1/2-inch thickness; set aside. Heat grill. In a small bowl, make the taco seasoning by mixing together: 2 tablespoon chili powder, 1 tablespoon chipotle chili powder, 1 tablespoon cumin, 2 teaspoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic salt, 1 teaspoon coriander. Brush chicken breast with vegetable oil and liberally sprinkle taco seasoning on both sides. (You will have more taco seasoning than you need. Store remaining taco seasoning in an airtight container.) Grill chicken for 3-4 minutes on each side or until chicken reads 165 degrees F on an insta-read thermometer.