Baja Bowl with Chicken

 

Baja Bowl with Chicken

Author: Stephanie Kay 

https://kaynutrition.com/baja-bowl/#tasty-recipes-28054-jump-target

These copycat Panera Baja bowls with chicken are easy to make and packed full of protein and fiber. Enjoy them for dinner or make them as meal prep for healthy homemade lunches.

•  Prep Time: 10 minutes
•  Cook Time: 40 minutes
•  Total Time: 50 minutes
•  Yield: 4 bowls 1x

Ingredients

CILANTRO LIME BROWN RICE AND QUINOA:

• 1 cup brown rice, raw
• 1/2 cup quinoa, raw
• 3 cups water
• 1/4 teaspoon ground coriander
• 1 lime, zested and juiced

CHICKEN:

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt
• Pepper

BLACK BEAN AND CORN SALSA:

• 1 can (15 ounces) black beans, strained and rinsed
• 1 cup corn kernels, thawed if frozen
• 2 tablespoons olive oil
• 1 lime, juiced
• 1/4 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon ground cumin
• Salt

TO SERVE:

• 1 avocado, sliced
• 1 cup grape tomatoes, halved
• 1/2 cup salsa verde
• 1/4 cup Greek yogurt, or sour cream
• 1/4 cup cilantro, roughly chopped
• 1 lime, cut into wedges

Instructions

1. In a small pot or saucepan, combine the brown rice, 3 cups of water, lime zest, juice of one lime, and ground coriander. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
2. After 25 minutes, add quinoa, stir to combine with the brown rice, cover, and continue to cook on low-medium heat for 15 minutes or until cooked and can be fluffed with a fork.
3. While the grain mixture is cooking, prepare the chicken. Place the chicken breasts on a cutting board and season them generously with salt and pepper on both sides.
4. In a grill pan or cast-iron skillet on medium-high heat, warm the olive oil, then add the seasoned chicken and cook for 5-6 minutes per side until cooked through or they reach an internal temperature of 165°F. Once cooked, remove them from the pan and set aside for at least 5 minutes before slicing them into thin strips or cubes.
5. While the chicken is cooking, prepare the black bean and corn salsa. In a medium bowl, add the olive oil, lime juice, garlic powder, paprika, ground cumin, and a pinch of salt and whisk until well combined. Add the strained and rinsed black beans and corn and toss until well coated in the dressing. Taste and adjust seasoning with salt and pepper as needed.
6. Once the grain mixture and chicken are ready, assemble the bowls. Split the cooked quinoa and rice mixture evenly across four bowls, then top with grilled chicken, black bean and corn salsa, tomatoes, avocado, a dollop of Greek yogurt, a drizzle of salsa verde, a sprinkle of chopped cilantro, and a wedge of lime.
7. These bowls can be served immediately or stored in the fridge for up to 4 days. If making them ahead of time, it is best to wait and add the avocado, Greek yogurt, and salsa verde when you are ready to serve.

Notes

Although the recipe does not call for it, as it’s not part of the original Panera version, a sprinkle of Cotija cheese or feta cheese on top would be a delicious addition!

Pork Chop Marinade

 

Best Pork Chop Marinade

This pork chop marinade is the best I've ever made. I started throwing things together in a bowl and I'm so glad I wrote it down. The flavor is best when pork is grilled. Try it and see!

Allrecipes Test Kitchen

Prep Time:

 

10 mins

Additional Time:

 

6 hrs

Total Time:

 

6 hrs 10 mins

Ingredients

• 2 large pork chops

• ¼ cup extra-virgin olive oil

• 4 cloves garlic, chopped

• 3 tablespoons dark brown sugar

• 2 tablespoons lemon juice

• 2 tablespoons spicy brown mustard

• 2 teaspoons dried thyme

• 1 teaspoon onion powder

• 1 teaspoon Worcestershire sauce

• 1 teaspoon white wine vinegar

• 1 teaspoon mesquite-flavored seasoning

• ½ teaspoon dried parsley flakes

• ½ teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

Directions

1. Gather all ingredients.

2. Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.

3. Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.

4. Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Slow Cooker Chicken Stew

 Slow Cooker Chicken Stew

Author: Stephanie Kay

A creamy chicken stew without the cream, this hearty slow cooker chicken stew recipe is perfect for a cold day.

•  Prep Time: 15 minutes
•  Cook Time: 7 hours
•  Total Time: 7 hours 15 minutes
•  Yield: 8 servings 2x

SCALE

Ingredients

• 4 tablespoon olive oil
• 3 pounds chicken thighs, cut into 2-inch pieces
• 6 tablespoon all-purpose flour
• 2 teaspoon dried thyme
• 2 teaspoon dried rosemary
• 1 teaspoon salt, plus more to season
• 12 cloves garlic, minced
• 2 onion, diced
• 6 carrots, peeled and sliced
• 4 large potatoes, cut into ½-inch cubes (2 pound)
• 6 cup chicken broth
• 2 bay leaf
• 1 cup milk
• 2 cup green peas, frozen
• Black pepper, to season

Instructions

1. Place chicken on a cutting board, dice into 1-inch pieces, and season generously with salt and pepper.
2. In a large skillet, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides. You don’t need to cook the chicken all the way through, simply sear it in the juices before adding it to the slow cooker. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top and cook the chicken directly in the removable pot and then return it to the slow-cooker base.
3. Once the chicken is seared, place it in the slow cooker, add flour, thyme, rosemary, and salt, and stir until the chicken is well coated in the flour and herbs.
4. Add the garlic, onion, carrots, and potatoes to the slow cooker, and stir to combine. Then pour in the broth and add the bay leaf.
5. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
6. Once cooked, add the frozen peas and milk, stir to combine, and cook for an additional 10-15 minutes on high until the peas are warmed through. At this point, you can also adjust the thickness of the stew by adding a bit more flour if it’s too thin or a splash of chicken broth if it’s too thick.
7. Once complete, taste the stew and adjust the salt and pepper as needed before serving.
8. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
9. https://kaynutrition.com/slow-cooker-chicken-stew/#tasty-recipes-25890-jump-target