Tuesday, October 18, 2016

Fajita Burrito Bowl

One of the biggest challenges in college is not just having limited cooking skills and cooking equipment, but having the time to plan and prepare delicious food day in and day out without resorting to "convenience" and "fast food dining! This post, a fantastic idea from the popular Tasty website, is a one stop solution to all of the above--one sheet pan, roasting, assembly, your done--with at least two, maybe three, meals for leftovers.

Fajita Burrito Bowl

Large Baking Sheet with rim
Aluminum Foil (you will have virtually no clean up either)
PAM Spray

2 large chicken breasts
Taco Seasoning
1/4 cup Salsa or Taco Sauce per chicken breast
2-3 Bell Peppers--red, green, orange or yellow, sliced in vertical strips
Yellow Onions or Red Onions, sliced 
1 (15 oz) whole kernel corn
1 (15 oz) black beans, drained and washed
Cherry Tomatoes

White or Brown Rice, pre-made or Minute White or Brown Rice

1. Wash hands.
2. Preheat oven 400F degrees.
3. Line baking sheet with foil and spray with PAM.
4. Place chicken breasts in center of sheet pan and sprinkle with salt and pepper.

5. Sprinkle with taco seasoning and cover breasts with 1/4 cup of taco sauce or salsa.
6. Surround chicken breasts with tomatoes, peppers, onions.
7. Sprinkle vegetables with salt and pepper and olive oil.
8. Roast at 400F degrees for 20-25 minutes until chicken is tender.

9. Start assembly: Rice--veggies--corn--beans--tomatoes (roasted or fresh)--peppers--cheese--green onions--cilantro--condiments--lime

 10. Set aside leftovers ready to go!!!


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