Every Sunday, I sit down and spend about 20-30 minutes looking through my favorite cookbooks + food blogs and schedule the week’s dinners + grocery shopping list.
– Not-too-labor intensive
– And it’s gotta work for both myself AND Cooper! Because momma ain’t making 2 dinners…*snap*
But I find that this small investment of time + energy sets me up for a healthy + successful week in the kitchen!! So I just thought I would start sharing my 5-Day Plans with you AND one recipe from the week that was a total winner!
And HERE is the recipe of the Week!
5-Ingredient Slow Cooker Chicken Burrito Bowls!
So this dish is just awesome.
Takes pretty much zero effort + super healthy + and uber versatile as leftovers (make tacos, serve with a veggie like I did here with spaghetti squash, or add a spoonful on top of brown rice a lá Chipotle!)
1 1/2 lbs chicken breast (organic)
1 tsp kosher salt
1 1/2 cups chunky medium salsa
1 can black beans (rinsed + drained)
1 1/4 cups frozen corn
1/2 tsp garlic powder
1 tsp ground cumin
(serves 8: each serving is 1 red container + 1/2 yellow container + 1/2 green container)
STEP ONE: Season the chicken with salt + put in slow cooker + and add ALLLLLLLLL the rest of the ingredients on top.
STEP TWO: Cook on high for 4 hours or on low for 8 hours.
And then after you hit that “START” button, you give a fist bump and be on your way! Cause dinner.is.set.sir!
STEP THREE: Shred that chicken using 2 forks
- Serve the chicken scooped over bowls of brown rice and top with shredded cheese and/or shredded romaine.
- I like to make a little pico de gallo to put on top…adds some freshness and zest! Just combine fresh tomato + scallions + cilantro + jalapeño pepper + lime juice + kosher salt.
xo – Marion