What a busy day! I spent most of the morning at my Grandparent’s house, driving around doing errands. Followed by physical therapy for my knee (I had ACL surgery last November and still recovering). After all the driving around and working out I finally made it home!
Cleaning up I had realized I didn’t know what to make for dinner! I had not planned anything that morning so I had to come up with something quick. I tossed some chicken into a pot to cook while I thought of what to make. You can make just about anything with chicken… right?
After checking the fridge for produce I decided to toss together a chicken bowl. I cleaned some rice and put it in my rice cooker (love my rice cooker). Going back to the fridge I pulling out tomatoes, a red onion, cilantro, a white chili, and jalapeno. After chopping them I opened a can of black beans added them to the mix. It was starting to look really pretty. Mixing up my black bean salsa and added salt and pepper to taste.
Once my chicken done (reaching 160 degrees) I removed it from the pot and started to shred and season.
When the rice was finished I scooped some out and placing it in my bowl. Layering it with the shredded chicken and salsa. I had an avocado so I cut it up and added it to my mountain of goodies. Yum! My meal was complete. Quick, easy, and refreshing. I think next time I might try to add some lime juice to the shredded chicken. I was even thinking of cooking an egg over medium (in place of shredded chicken) with the black bean salsa. But I will leave that for another day.
1 Can Black Beans (I used low sodium)
1 White Chili
1 Red Onion
3 Chicken Breast
1 Bundle of Fresh Cilantro
Season Salt of your choice
Salt and Pepper to Taste
1. Place chicken breast into stock pot, adding water and cook on medium heat.
2. Wash white rice. I used 2 cups and placed it in my rice cooker adding water as directed on cooker.
3. While the chicken is cooking chop tomatoes (salt and pepper them), white chili, jalapeno, red onion, and cilantro.
4. Open a can of black beans and rinse in colander.
5. Combine all the chopped ingredients and black beans together. Toss and season with salt and pepper to taste.
6. When chicken has reached 160 degrees remove from pot. Place in a separate bowl and begin to shred.
7. Season chicken with your season salt of choice. (I used garlic salt, garlic powder, and fresh cracked pepper.)
8. Core and remove the meat from the avocado and cute into slices or squares.
9. When the rice has finished it is now time to put together your bowl.
10. Placing rice as the first layer, add the chicken, black bean salsa, and top off with the avocados.