CHEESY CHICKEN TACO BOWL

CHEESY CHICKEN TACO BOWL ALERT!!

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I’m a big fan of “one pot dinners” (everything goes in one pot and comes out tasting LEANMAZING), as they’re simple, easy, and can be thrown together in no time. This Cheesy Chicken Taco Rice Bowlis so tasty I find myself craving it ALL THE TIME.  I don’t believe in cutting out certain food groups, especially carbs because it often leads to serious hunger which then makes me CRAVE not so healthy foods. Also, COMPLETELY cutting out carbs is not sustainable choice, and instead what we ACTUALLY want is to make healthy lifestyle choices that can be implemented into our daily routine!

The key to eating carbs is to integrate them into your meals at the RIGHT time -- specifically after you’ve crushed it at the gym. So, right after my workout when my glucose levels are depleted, I always like to fuel my body with HEALTHY carbs to replenish the nutrients I have just used. Further, this Lean-cipe is loaded with protein and healthy fats. The protein is great for after your workout because it will help maintain and build muscle, while the healthy fats will refuel your body and make sure you feel satiated throughout the rest of the day! 

This lean and green lean-cipe is great for dinner, AND it can be stored in the fridge and enjoyed the next day for lunch…impromptu meal prep anyone? If you don’t feel like chicken, it can be made with lean ground beef or turkey and if you’re vegetarian/vegan you can skip the meat altogether and still enjoy this delicious dish. 

Here’s how to make it:

 Who’s as hyped as Hudson!!

Who’s as hyped as Hudson!!

LEAN-GREDIENTS:

  • 1- 1.5lbs lean ground chicken

  • ½ yellow onion, diced

  • 1 tbsp olive oil

  • 1 ½ cups instant brown rice, uncooked

  • 1 tsp cumin

  • ½ tsp salt 

  • ½ tsp garlic powder

  • ½ tsp chili powder

  • 2 cups low sodium chicken broth

  • 1 jar salsa

  • 1 cup corn kernels 

  • 1 cup canned black beans, drained and rinsed 

  • 1 roma tomato, diced 

  • ¾ cup shredded cheddar cheese

  • 1 avocado, peeled and diced 

  • 1 green onion, chopped to garnish

  • Fresh cilantro, to taste

Phil holding cheesy chicken taco bowl.jpeg

LEAN-STRUCTIONS:

  1. CooAdd oil to a large skillet over medium-high heat. Add in the ground chicken and break it up with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent. 

  2. Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add the uncooked rice and toss it around briefly to toast it. 

  3. Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.

  4. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and enjoy

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