This chicken burrito brown rice bowl with easy homemade guacamole is the perfect clean out the fridge meal, made with frozen corn and peppers, salsa, and a little leftover cheese!
Hi guys! Apologies for no new post on Monday. I’m kinda a scatter brain with all the travel I’m doing this month. Also, after 8 hours driving back home from Virginia after being away for over a week, quality time with the hubs > glancing at my to do list.
Anyway, thought it would be fun to share a recap of my week up in Virginia/DC with you all, since I packed a lot of friends, good food and work into the trip. My trip to Virginia was half social/half work. The first weekend was my little brother’s finance’s bachelorette, then the end of the week, Alex, Anne and I were getting together to wrap up work on our Joyful Eating program. Since my dad and stepmom live outside DC, I packed up the pups, hit the road and used that as an excuse to work remotely for the week!
The bachelorette party was an absolute blast! I didn’t know any of my future sister-in-law’s friends before this trip and I had such a blast getting to know them and hanging out with my SIL more, since we’ve never been in the same city. We rented a row house in Capitol Hill and there was a ton of fun places to go out nearby. Friday we had really tasty dinner at Smith Commons (lobster fried quinoa for the win…) before going out. Saturday, we attempted to be mature and do a walking tour of DC, but really we just ended up taking dorky pictures with the souvenir vans, waiting in a really long line to pee at Washington Monument then giving up and getting bottles of Cava with strawberries at the Mandarin Oriental hotel. Hey, we tried!
Before heading to my parents in Virginia, I visited two of my friends to see the new house they bought in DC just a couple days before. We ate breakfast at The Royal, this really cute coffee shop with latin inspired breakfast options. Their egg arepa with avocado and chimichurri was super tasty but super messy – glad my friends don’t judge! Afterwards, we walked around their neighborhood and they indulged my love of historic homes by dropping in an open house, where we pretended to be the kind of people who could afford a 1.9 million dollar home (ahem, we can’t). Also, stumbled across this clearly haunted stunner – anyone want to invest a few million into my opening a B&B in the city? Anyone??
The rest of the week was pretty packed with work. Was hoping to see a bunch of my friends from home, but I completely lost my voice over the weekend. Wish I could say it was from having too much fun but I had a sore throat from allergies on Friday and it just got worse and worse all weekend! Since we were recording the audio lectures for our online intuitive eating program, I ended up having to cancel a few virtual appointments, which I felt awful about since I’ve never canceled appointments before, but I needed the voice rest. Still, I managed to squeeze in a visit with one of my two best friends from high school and her curly headed cutie! Can you get over these ringlets??
One Wednesday, Anne, Alex and I launched our 6-week online intuitive eating program, Joyful Eating, Nourished Life then spent Thursday and Friday wrapping up the program. It was so great to see each other in person again versus google hangout. Thursday we worked from my parents house so my dad could play instagram dad and take pictures of us for the website – poor guy was a trooper! Then Thursday we worked from Anne’s house in Arlington, stopping for an extended lunch break with a really tough yoga class at Edge Yoga followed by salads at Sweetgreen. If only they would come to Columbia!
As we were going through last edits of our program, I couldn’t help but get SO very excited for how wonderful it’s turned out! We were able to squeeze in so much information about intuitive/mindful eating, sustainable nutrition strategies and enjoyable fitness in a usable, but not overwhelming way. We’re really pumped about the number of signups so far, so if you’re hoping to join the first group starting June 20th, be sure to sign up soon because we might actually reach our cap (knock on wood!).
Here’s a sneak peek at our photo shoot:
Over the weekend I took it easy since it had been a pretty hectic week. I visited with one of my best friends from high school who was also my roommate for a couple years at Clemson for a walking date. She had just gotten engaged a couple weeks before so it was fun to celebrate! She’s one of the absolute kindest people I know so was thrilled to see her so happy! Then for Mother’s Day, went out to brunch at Silver Diner with my dad and stepmom. We used to hangout there in high school and get burgers and fries, so I was really impressed that the menu had become so locally focused with a ton of flexitarian options, like my roasted vegetable huevos rancheros.
Now on to the recipe. This burrito bowl was (obviously) inspired by the bowls at Chipotle. People always ask me what food I get when I’m on the road and if there’s a Chipotle nearby, it’s always a brown rice bowl, usually with their sofritas (tofu) or chicken. But it’s such an easy dinner to make at home too. While this one took a bit longer with the marinated meat and homemade guac, it can be super simple. Just top precooked brown rice with canned black beans, salsa, cheese, sautéed frozen peppers or spinach and a dollop of store bought guac. If you know how to prepare plantains, that’s also a really delish topping!
- 1 lb chicken breasts, cut into bite sized chunks
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- ½ teaspoon oregano
- Salt and freshly ground black pepper
- 2 ripe avocados
- Juice of 1 lime
- 3 tablespoons cilantro, chopped
- ¼ cup plus 2 tablespoons finely chopped red onion
- Burrito Bowl:
- 1 cup brown rice
- 2 scallions, chopped
- 1 tablespoon olive oil, divided
- 1 cup frozen corn
- 1 1-lb bag frozen peppers and onions
- ½ cup shredded sharp cheddar cheese
- ½ cup salsa verde
- Cilantro, chopped
- In a large bowl, whisk together lime juice, olive oil, oregano, salt and pepper. Add chicken and toss to combine. Cover and refrigerate 8 hours or overnight.
- When ready to cook, first prepare rice. Bring 2 cups water and 1 cup rice to a boil. Cover, reduce heat to simmer, and cook 40-50 minutes until water is absorbed and rice is tender. Let sit, covered, for 5 minutes, then stir in chopped scallion and fluff with a fork.
- Next prepare guacamole. Scoop fresh out of the avocado and into a bowl. Add lime juice, cilantro, and red onion. Add salt and mash with a fork to combine.
- Heat grill on medium high. Place chicken cubes on a skewer. Grill about 4 minutes per side until chicken is cooked through.
- Heat 1 teaspoon oil in a medium skillet. Add corn and cook until corn is lightly charred, about 5-7 minutes. Remove from skillet, wipe clean, and add 2 teaspoons oil to the skillet and heat. Add peppers and cook until tender and lightly charred, about 7-9 minutes. Remove from skillet. Season both with salt and pepper.
- Divide rice between bowls. Top with chicken, corn, peppers, a healthy scoop of guacamole. Top with cheddar, cilantro and drizzle with salsa verde.