Shredded Mexican Chicken & Corn Quinoa Bowls

Mexican Shredded Chicken (easy to make in the slow cooker!) over quinoa and a corn kale sauteMy oven recently broke, so while awaiting its repair, I’ve been all about stovetop and slow-cooker meals. Oh, and walking to sweetgreen. 😉

This flavorful quinoa bowl recipe is easy to make and even easier to customize. Swap ingredients, eyeball the amounts–seriously it doesn’t matter, it’ll still turn out great. And for my meal preppers out there, if you make the chicken and cook the quinoa during your weekly food prep session, all you have to do is sauté some veggies and you’ve got a ready-to-eat dinner in under 15 minutes. Mexican Shredded Chicken (easy to make in the slow cooker!) over quinoa and a corn kale saute

If you want some ideas for tweaking the recipe, I’ve made it with sautéed shrimp instead of chicken and it was just as delicious. Marinate shrimp in the juice from 1 lime and some taco seasoning and then cook on the stovetop on medium-high, flipping the shrimp after about 2 minutes. Serving with avocado is also a great modification, as is adding some chopped cherry tomatoes to the saute. Have fun with it! Mexican Shredded Chicken (easy to make in the slow cooker!) over quinoa and a corn kale saute

Shredded Mexican Chicken & Corn Quinoa Bowls

Yield: 3-4 servings

Shredded Mexican Chicken & Corn Quinoa Bowls

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 red onion, peeled and chopped
  • 2 cloves garlic
  • 2 earns of corn, shucked and kernels removed
  • 1 tbsp taco seasoning
  • 1 head of kale, stems removed and coarsely chopped
  • 1/4 cup cilantro, finely chopped (optional)
  • Salt and pepper to taste
  • Shredded Mexican blend cheese for topping (optional)
  • 1 cup quinoa (dry)
  • For the chicken:
  • 4 boneless, skinless chicken breasts (if you don't want leftovers, just do 2)
  • 1 jar salsa of your choice
  • 1 packet taco seasoning, save 1tbsp for the veggie saute

Instructions

  1. Prepare the chicken in a slow cooker. Full instructions here but it's super easy: put 4-6 boneless skinless chicken breasts in a slow cooker along with a jar of salsa and packet of taco seasoning on high for 5-6 hours. Shred with a fork afterwards. Save about 1 tbsp of the seasoning to use with the saute.
  2. Cook the quinoa. Bring 1 1/2 cup water to a boil, add in the quinoa. Bring it back to a boil and then reduce to a simmer until fluffy when stirred with a fork (about 9-12 minutes).
  3. Prepare the ingredients: peel and mince the garlic; shuck the corn and remove the kernels with a knife; peel and chop the onion; remove the kale stems and coarsely chop the leaves; remove the cilantro stems and chop the leaves.
  4. As the quinoa cooks, heat 2 tbsp extra virgin olive oil in a large pan on medium-high heat. When hot, add in garlic and onions, stirring until onions begin to turn translucent (about 3 mins).
  5. Add in the corn and remaining 1 tbsp of taco seasoning and stir occasionally about 4-5 more minutes.
  6. Add in the kale and most of the cilantro (leave some for garnish), folding it into the corn mixture. Season with salt and pepper. Cover the pan with either a lid or by loosely putting a piece of tin foil on top so that the steam is trapped and helps soften the kale quickly. Once kale is soft and turns vibrant green, remove the saute from heat.
  7. In a bowl, assemble your desired ratios of quinoa, corn saute and chicken. Top with some cheese and the remaining cilantro.
http://pumpsandiron.com/2015/11/09/shredded-mexican-chicken-corn-quinoa-bowls/

Mexican Shredded Chicken (easy to make in the slow cooker!) over quinoa and a corn kale saute

Hope everyone had a great weekend! Saturday morning I woke up with a scratch in my throat and despite my best efforts to stop it in its tracks (vitamins, gallons of water, tons of sleep, witchcraft, etc.), I’ve got a full-blown head cold now. Womp wommmp. I taught this morning and then promptly went back to bed for an hour nap, and after I hit publish on this post, I’ll honestly probably get back in bed. There’s something about being home sick that makes me crave crappy reality TV shows. Like I’d kill for a Kardashians marathon right now (judge away, people!). I haven’t had cable in a little over a year so I’m completely out of the K loop and all of a sudden having mild FOMO about it. What does Kim’s face look like now? What hilarious Khloe one-liners have I missed? Is Scott OK?!

If you need me, I’ll be finding the answers to these vitally important questions while blowing my nose and coughing. See you bright and early tomorrow, hopefully feeling much better! :)

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Stupid-Easy Slow Cooker Shredded Mexican Chicken

Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal preppingI mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on. Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal prepping

Stupid-Easy Slow Cooker Shredded Mexican Chicken

Stupid-Easy Slow Cooker Shredded Mexican Chicken

Ingredients

  • 4-6 boneless, skinless chicken breasts, depending on how much meat you want (4-6 halves or 2-3 full breasts, to avoid confusion)
  • 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
  • 1 packet taco seasoning (or 1 ½ - 2 tbsp of your own – here’s my favorite DIY recipe)

Instructions

  1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. I usually pat the chicken breasts down with a paper towel before putting them in the slow cooker because meat slime totally grosses me out.
  2. Cook on high for 5-6 hours.
  3. Use a fork to shred the chicken (it should do so easily).
http://pumpsandiron.com/2015/07/28/stupid-easy-slow-cooker-shredded-mexican-chicken/

Stupid-Easy Slow Cooker Shredded Mexican Chicken - so juicy and flavorful! Perfect for meal preppingPin this puppy now and try out the recipe next time you meal prep for the week!

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Coconut Pea Soup (Vegan)

Coconut Pea Soup (Vegan) -- so easy to make!This soup is easy pea-sy!

… *crickets*

C’mon, it’s kind of funny! No it isn’t. Moving on…

Coconut Pea Soup (Vegan) -- so easy to make! Coconut Pea Soup (Vegan) -- so easy to make!

Coconut Pea Soup (Vegan)

Yield: 9 cups

Coconut Pea Soup (Vegan)

A super easy vegan pea soup made with coconut milk.

Ingredients

  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 cups vegetable broth
  • 4 cups peas (frozen or fresh)
  • 1 cups canned coconut milk (get the full fat stuff!)
  • Juice from 1 lime
  • Salt and pepper to taste

Instructions

  1. If you’re using frozen peas, let them thaw.
  2. Heat a soup pot over medium heat with some olive oil (1-2 tbsp will do). Simmer the onion and garlic in the olive oil until soft.
  3. Add in the vegetable broth and bring to a simmer.
  4. Add in the peas and let simmer for 5-6 minutes. If you leave the soup simmering for too long at this stage, the peas will lose their bright green color (it will still be yummy—just not as pretty). Remove the pot from heat.
  5. Place the soup in a blender and add in the coconut milk and lime juice. Blend until smooth. You can do this in batches if your blender isn’t big enough. Sprinkle in some salt and pepper to taste when fully pureed.
  6. You can eat the soup warm or chill it in the fridge for 1 hour. I prefer most soups cold so I like this option.
http://pumpsandiron.com/2015/04/29/coconut-pea-soup-vegan/

This soup is a great option if you’re meal prepping for the week. It’s delicious served warm and cold, takes only 15 minutes to make, and stores well in the refrigerator. You can top it with croutons, plain popcorn (trust me—it’s delicious) or, as I did in these pictures, toasted coconut chips. Coconut Pea Soup (Vegan) -- so easy to make! Coconut Pea Soup (Vegan) -- so easy to make!

April Health Challenge Week 3 Giveaway

week-3-giveawayAnd since I’m a big dumby and forgot to post this on Sunday, here’s your giveaway. If you had an on-track, healthy week last week, enter below! I’ll pick the winner Friday (but I’ll be in Miami for a bachelorette party so I realistically won’t notify you until Monday haha).

Week 3 Giveaway Prizes

$50 Gift Card to Lululemon

Because everyone loves Lulu but no one loves their prices. You can buy half a bra with your $50 gift card. 😉

BioSport Headphones from Intel & SMS Audio ($150)

Intel generously gave me two sets of their BioSport headphones to pass on to readers. Last pair is up for grabs today! The sound quality on these is awesome and they sync to the RunKeeper app to display your heart rate while you run/workout. You’ll love ‘em!

2 Group Fitness Classes at the Studio of Your Choice (or 1 Class at Two Different Studios)

Just like the last two weeks, the winner will get to pick any fitness studio/s—from national brands like Pure Barre and CrossFit to your neighborhood yoga barn. I’m upping the ante this week–two instead of one!

A Gymboss Interval Timer (color of your choice)

I use my Gymboss all the time for at-home HIIT workouts and when teaching.

Enter to Win

Use the widget below to enter!

a Rafflecopter giveaway

Happy Humpday! signature