Within our family, it’s well known that the two of us…well, we aren’t gifted in the kitchen. You’d think we were total foodies if you saw our recent blog post from Babbo Italian Kichen. But words like, ‘lost’ or ‘overwhelmed’ come to mind to describe how we feel. And adjectives like ‘burnt’ and ‘flavorless’ are common to describe our best attempts. The weekly grocery shopping and meal planning was a monumental task to begin with, and we truly enjoy healthy eating. So the task of planning meals, shopping, and then taking the time to actually cook the meals after starting our own business slowly became impossible.
As crazy as our schedules can get as full time parents, business owners and friends, we’ve been making a conscious effort to bring balance back into our lives. A person can only go for so long on an improperly balanced life. We all need essential things like rest, relaxation…oh yeah and nutrition! It just always seemed like time was against us.
But on a random stroke of genius, Jon was inspired to put together a nutritious dinner for us! Seriously, after eating it we were both stuffed and felt a little bit of ourselves coming back from the dead! So while we aren’t great in the kitchen, trust us that this quick, easy, and well balanced meal will bring some balance and fulfillment into your own life!
Enjoy!!
Ingredients:
1 tablespoon Extra-virgin Olive Oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 lb. boneless, skinless chicken breast
1/4 teaspoon salt
2 cups cooked quinoa
2 cups shredded romaine lettuce
1 cup canned pinto beans
1 ripe avacado, diced
1/4 cup pico de gallo or salsa
1/4 cup shredded cheddar cheese
Lime wedges for serving
Instructions:
- Preheat grill to medium-high
- Season chicken breast with olive oil and spices
- Grill chicken until cooked thoroughly
- Prepare lettuce, pico de gallo, avocado, pinto beans and cheese while grilling chicken
- Assemble each bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/2 avacado, 2 tablespoons pico de gallo, and 2 tablespoons cheese. Serve with a lime wedge
Recipe adapted from www.eatingwell.com
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