So after getting somewhat settled in the townhouse in College Station, we spent our days trying to get acclimated and also praying a lot for our house in Friendswood to sell! The following is the… More
I think everyone has those nights when they get up in the morning and have a busy day planned, and realize you have nothing planned for dinner, or time to go get anything! This is seriously the easiest meal on the planet! I had a day where I wanted something yummy for dinner but no time, so just looked in the fridge around lunch time and saw some chicken breasts, and knew I had a jar of salsa in the pantry, so just threw those two things together and made a yummy meal in minutes!
- Chicken Breasts
- Jar of Salsa – probably around 16 oz. (If you are doing a Whole30, check sugar content and other ingredients for compliance!)
- 1/2 cup of chicken stock
Why to Do:
- Rinse your chicken breasts, trim off any fat and place it in your crock pot.
- Pour the 1/2 cup of chicken stock on top of the chicken.
- Pour the jar of salsa on top.
- Set your crock pot to cook on high for 4 hours. If you have more time you could do low for longer.
- After it has finished cooking, shred your chicken and mix the salsa all in.
You could easily use this shredded chicken for tacos, burritos, taco bowls, on top of a patacone or even enchilada filler. I ate mine straight from my plate with some yummy plantain chips and guacamole! It was super tasty and easy! Save this recipe for a busy night for sure!
I follow a number of food accounts on Instagram, and I kept seeing all of these people posting things about fajita bowls or burrito bowls… and since I’m obsessed with Tex-Mex myself, I just grabbed some stuff that I felt like I would like in a fajita bowl and threw it together. Looked up a fajita seasoning mix on the whole30 website, and made some modifications to the Whole30 cauliflower rice recipe that I love to make, to create a yummy cilantro lime rice instead and viola! Dinner is served! Definitely loved this meal, felt like it was pretty easy too so that means it makes the cut to my monthly/weekly meal rotation!
- Your choice of steak meat, I’m pretty sure I got flank steak but honestly it’s been too long for me to remember! #mombrain
- Your choice of veggies
- red/yellow/green bell pepper
- For Marinade: (From this website)
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1.5 tsp cumin
- 1 lime zested (I left this out because #time)
- 2 limes juiced
- 1/4 cup avocado oil
- 1/3 cup coconut aminos
- 1.5 tsp salt
- 1 tsp red pepper flakes
- salt and black pepper to taste
- For cilantro lime cauliflower rice recipe, go here!
- Your choice of toppings
- I used a little bit of Tessemae’s Avocado Ranch (so delicious!)
- If you aren’t doing a whole30, you could add cheese, sour cream, beans, corn etc. Whatever you want! 🙂
What to Do:
- I’m kind of lazy when it comes to marinading, half the time I never get it in the fridge soon enough and I definitely just dump all of the seasoning ingredients in a ziplock bag and mush them up in there before adding the meat, no premixing in another bowl here! So grab that list of seasonings and put them in a big ziplock bag and just mush them up a bit!
- I rinse my meat and then place it in the bag, mush everything up again, kind of massaging everything into the meat and place it in the fridge for an hour or more. I did less than this and it still tasted yummy!
- I worked on my cilantro lime cauliflower rice while my meat was marinating, and also cut up my veggies.
- Once the meat had marinated, I placed the flank steaks into a skillet and poured any leftover marinade onto the meat into the skillet.
- After a minute or two I placed the veggies in the same pan so they could also cook at the same time.
- Cook the meat a few minutes on each side, then place on a cutting board to rest a few minutes before slicing it. Allow the veggies to continue cooking until they are to that nice crunchy but soft place.
- Build your bowl by placing the cilantro lime cauliflower rice on the bottom, then place the veggies on top of the rice, then the steak and toppings. Enjoy with a La Croix and some plantain chips!