Grilled Eggplant Veggie Bowl
Move over take out. This Mexican dish will hit all the right flavors and is packed with healthy fats, good fiber, lean protein, and powerful antioxidants to keep your body fueled and ready to go.
Ingredients – Rice
- 1 cup uncooked white rice
- Water
- Pinch of salt
- 3 1/2 Tbsp lime juice
- Pepper
Ingredients – Chicken
- 1 lb chicken breast
- 4 tsp taco seasoning
- 1 Tbsp olive oil
Ingredients – Burrito Bowl
- 1 Tbsp olive oil
- 1 large red pepper, sliced
- ½ large onion, sliced
- 2 tsp garlic, minced
- Salt and pepper
- ½ cup avocado, cubed
- ½ cup corn
- ½ cup red or black beans
- ¾ cup salsa or fresh tomato
- 1 Tbsp Fresh lime juice
Ingredients – Dressing (optional)
- 2 tablespoons prepared ranch seasoning mix dry
- 1 tomatillo
- ½ jalapeno (seeds removed)
- ½ cup regular mayo
Directions
- Preheat oven to 350 degrees.
- Cook rice according to package directions, adding a pinch of salt. Once cooked, stir in lime juice and a pinch of pepper and fluff with a fork.
- Cut chicken into strips, pat moisture off and rub with taco seasoning.
- Warm oil in a large skillet on medium-high heat. Once the oil is heated, add the chicken in a single layer and cook for 3 minutes. Flip to the other side and cook an additional 4-6 minutes or until chicken is cooked through (165 degrees F), Set aside to cool for 10 minutes then cut into strips.
- Heat corn and beans as directed on package.
- To assemble: Divide the rice, chicken, bell pepper, corn, beans, onion, and avocado into four equal bowls. Drizzle dressing (optional) on top and enjoy.
Make Your Own Taco Seasoning
Ingredients
- 1 Tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 ½ tsp ground cumin
- 1 tsp sea salt
- 1 tsp black pepper
Directions
Mix ingredients together then store in an airtight container.
