For this month I wanted to do a weekday favorite around my house. A chicken greens & grains bowl. It’s so much better at home and a fraction of the price vs. going to a Cava or Sweetgreen. It’s healthy, full of flavor and pretty simple to make.
Ingredients:
- 1 Pack of chicken thighs or breasts
- Romaine lettuce head (butter lettuce, or iceberg works fine too!)
- 1 Cup White (brown, any other kind) rice
- 1 Bell Pepper
- 1 white onion
- Chopped cilantro
- Black beans
- Seasoning of choice for chicken (I have been using Cuso’s Tequila Lime Habanero lately, it is great!)
Taco Salad Vinaigrette ingredients:
- ¼ Cup White Wine Vinegar
- 2 Tbsp sugar
- 2 Tbsp Olive Oil
- 1 Tbsp taco seasoning mix (any kind works)
- ½ tsp salt
- ½ tsp ground cumin
- 1 Tbsp lime juice
- 1 Tbsp fresh chopped cilantro
Instructions:
- Mix all above vinaigrette ingredients in a small mason jar or bowl – set aside
- Season your chicken before lighting up the grill
- Start your rice if cooking on the stove or a rice maker, if using instant microwave rice just do it at the end.
- While the grill is getting hot, chop your onion and bell peppers, cilantro, romaine etc. You can also get the black beans cooking on low heat throughout the rest of the cook
- Get the chicken on the grill, I always use chicken thighs for this, and they only take about 10-15 minutes on high heat over charcoal.
- Once the chicken is getting closer to done, I’ll start sauteing the peppers and onions
- Pull the chicken around 175-180 if it’s thighs, 160 internal for breasts
- While the chicken rests for 5-10 minutes, finish sauteing the peppers and black beans
- Once the chicken has rested, I like to dice it up into small bite size pieces, lay down a bed of rice and romaine in a bowl, then assemble all the rest of the ingredients on top
- Once everything is in the bowl, drizzle that Taco Salad Vinaigrette all over and you’re ready to eat!
- The taco Vinaigrette and some fresh chopped cilantro on top really brings the flavors in this bowl to the next level.
