Running on Burrito Bowls
Running on Burrito Bowls
And we’re back. Happy Daylight Savings, everyone! Well… everyone who participates. I knew it wasn’t a worldwide thing but I recently learned that some places in the US don’t participate. Wild, right?! If you wanna skip all the mumbo jumbo of my day-to-day life, THAT’S COOL. Just scroll down to the photo of my Cheesy Chicken Burrito Bowl and you’ll get the recipe for said bowl. (Can you tell I love bowls? CHICKEN BURRITO BOWL IS LIFE)
Daylight Savings came just in time this year! Or… I’m starting my ~official half-marathon training just in time. I can now run after work without the looming threat of DARKNESS and all of the things that come with the dark: my extreme paranoia of animals, humans +other creatures. And getting hit by a car. So anyway, I got up at 7 this morning because why not? Apparently my body does not like to sleep in anymore which is slightly depressing. But it also means I can head to the grocery store for my weekly shopping before everyone else is there. Yay!
I won’t be doing a weekly meal-prep this week because most of my dinners are easy-to-assemble and if I’m not having a salad for lunch, I’m having a sandwich. So if you were looking forward to that… I’m sorry! But I will be sharing how I plan for the week next weekend. And one of my dinners this week, the chicken burrito bowl, will yield enough for leftovers at least one night a week.
Okay on to running and working out: I start half training this week! I’m using a modified Hal Higdon Novice 2 Training Plan; I say modified because I’m already regularly running 3+ miles on weekdays and am up to 6+ on weekends. So, for example, the official plan this week is to run 3 miles Tuesday-Thursday and then a 4 mile “long” run on Saturday but I’ll actually do 6 on Saturday. At this point, there’s no use in decreasing my weekly mileage, right? Right. So my plan for the week is as follows:
Hmm… writing it out makes it look less scary than I imagined in my mind. I’m running today because although typically Sunday’s, like Friday’s, are total rest days, I skipped a day (or two, oops) of running earlier in the week so things got pushed back a bit.
Now that I’ve got that out of the way, I can get on to sharing my recipe for today! The chicken burrito bowl is similar to things I’ve shared in the past but it’s a staple in my life and, after seeing how easy and budget-friendly this meal is, it’ll be a staple in yours, too!
Another great thing to love about this chicken burrito bowl is that it can be made into a steak burrito bowl, a sofritos burrito bowl, or even just a bean burrito bowl! It’s the perfect vegetarian meal AND can be made vegan when you omit the cheese.
Rice: Cook rice according to directions on package or for every 1 cup of rice, add 2 cups of water - bring to a boil, then cover and simmer for 18 minutes
Poach the chicken: place chicken in a pot and fill pot with water until chicken is swimming. Bring to a boil, let boil for 4-5 minutes, and then reduce to a simmer for 10 minutes. Drain
Shred the chicken: using a hand-mixer, a stand-mixer, or just two forks, shred the chicken
Season the chicken + veggies: Combine 1/3 cup water + taco seasonings over medium high heat. Once mixed together, stir in the shredded chicken + veggies until thoroughly seasoned
Warm corn + beans: can be done in microwave-safe container or in pan used for chicken + veggies
Prepare bowl: layer bottom of bowl with rice and then top with chicken, veggies, corn, beans. Top with crumbled cotija cheese, chopped cilantro, and a lime wedge (or two!)
Optional: combine all ingredients in a tortilla + wrap like a burrito
Serve: With chips + salsa, margaritas, WHATEVER.