Makes 4 burrito bowls
1 lb. boneless, skinless chicken breasts
1 Tbsp olive oil
1 cup kale, shredded
2 cups brown rice or quinoa, cooked
1 can (no salt added) black beans, drained and rinsed
1 tomato, diced
1 white onion, diced
3 Tbsp fresh cilantro, chopped
Taco Seasoning (use homemade recipe below, or if short on time use 1/2 a trader joes packet)
Homemade Taco Seasoning Ingredients:
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1. For shredded chicken: Place flattened chicken breasts in a saucepan with 1 Tbsp olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts and add enough water to cover them. Cover with lid and simmer for another 10 minutes (until chicken is fully cooked). Remove chicken from pan and place on cutting board. After allowing a few minutes to cool, use two forks to shred the chicken breasts. Place shredded chicken back in skillet over low heat and toss with taco seasoning, keeping warm until ready to assemble burrito bowls.
2. Rice & Beans: Cook brown rice (or quinoa) according to directions on bag and set aside. Drain and rinse canned black beans. Place in glass bowl and microwave 1-2 minutes (until cooked).
4. Toppings: Dice the tomato, onion, and cilantro together for a quick pico de gallo, or if short on time you can use salsa or store-bought pico. Other favorite toppings include sautéed kale, peppers, & onions, and a few slices of fresh avocado.
Athlete Nutrition Tips: Add slices of fresh avocado for healthy fats, and substitute nonfat plain Greek yogurt for sour cream. To boost the carbohydrate content, wrap in a whole wheat tortilla.