BAJA STYLE CHICKEN BOWL

This was THE meal where I first realized how much I could enjoy eating incredibly nutrient dense meals. Lots of vegetable variety, bone simple and efficient to make. Plus almost 12 grams of fiber. 👊

INGREDIENTS:

  • 2+ lbs. Chicken Tenderloin

    • The reason for 2+ lbs is so that you have leftover chicken to eat this bowl more than once or for additional meals for following days. We want to work smarter not harder and prepare for our future selves.

  • 3+ cups (dry) White Rice

    • Let’s cook up enough rice for 3-4 days of meals.

  • Avocado Oil (for cooking the chicken)

  • 1 can of Black Beans

  • 1 can of Whole Kernel Corn

  • Pico de Gallo

  • White Onion

  • Fresh Cilantro/Coriander

  • Hot Sauce (optional)

  • Pink Himalayan Sea Salt

  • Black Peppercorn Grinder

PREPARATION:

  1. Fire up the rice cooker. It’s always recommended to make enough cover your next few meals. 1:1 dry rice to water ratio. Do this first as it will take the longest.

  2. Follow the instructions for preparing your cast iron chicken tenderloin here.

  3. Drain both the corn and black beans from their cans and rinse each thoroughly. Keep them in separate containers.

  4. Chop up roughly half of your white onion into half inch sized pieces.

  5. Dice up the cilantro for your bowl.

BUILDING THE BOWL:

  1. Chicken first. 150 grams.

  2. Rice is next. 125 grams.

  3. 75 grams of black beans goes on top.

  4. Next put in 75 grams of the whole kernel corn.

  5. Top with 75 grams Pico de Gallo.

  6. 50+ grams of onion on top

  7. Garnish with as much or as little cilantro as you’d like.

  8. Optional. Add some hot sauce like Cholula or Tapatío.

MACROS:

  • 58g Protein | 66g Carbohydrate | 10g Fat | 11g Fiber

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