Burrito Bowls

After a week of some uninspired things-grabbed-from-cupboards-willy-nilly for lunch, I am back at organized prep.  Been craving tacos/burritos/chipotle/nachos/etc/etc so I made some sort burrito bowl analogs for the week.  4 servings, 430 cals, very little fat, lots of fiber, and 41g of protein. 

1lb ground chicken (I used 99% fat free)

2 servings brown rice, cooked

1 bag (12 oz) riced cauliflower/broccoli 

2 ears corn, fresh (or a small can of corn, but fresh is better), cut off cob

1 can/3 servings kidney beans

4 plum tomatoes, chopped

1 green bell pepper, chopped

1 jalapeno, chopped, seeded or not as you wish

3-5 cups some hearty green (I used arugula that was abt to die in the fridge)

3-4 cloves garlic, chopped

1 tbl olive oil

cumin, coriander seeds, oregano, thyme, red pepper flakes, cinnamon, salt, pepper (I left this out bc arugula) to taste

Lime juice (also to taste)

Put cumin seeds and coriander seeds in a hot pan and toast till you can smell them, then add the oil, oregano, thyme, and red pepper flakes. When oil is hot add the corn and bell pepper.  Stir infrequently, you want a bit of char on the veggies, until the corn starts trying to pop on you.  Then add the rice, cauli rice, and greens and stir a bit.  When it is heated through, add the beans and a liberal squeeze of lime as well for an additional few mins, then take off heat and portion this out into your bowls/tupperwear.  

Put pan back on heat and add your chicken, jalapeno, garlic, cinamon, salt, and pepper. While chicken browns, add  your tomato to your bowls.  When chicken is cooked through portion it out as well.  Done and done.