If you are new to my blog. I am a Chef. I have both a culinary and baking and pastry degree. I am on a fitness journey that I will be on for the rest of my life.
I like to cook, and like any chef I like to eat. Now I try to eat with the thought of fueling my body for my fitness journey. We truely are an amazing bio machine and we need good foods to fuel it.
I train Martial Arts 5 to 6 days a week for upwards of 10 hours a week total. So to support that I need to eat well. Now do I always eat well? Do I always pass up that cupcake. Heck no! But I do try to make good decisions.
Enough rambling so here is what I made. A chimichurri burrito bowl. This bowl is full of protein, gluten free, dairy free, low fat, contains lots of veggies, slow digesting carbs, and most importantly has lots of flavor.
I took a short cut and got chicken that was pre marinated at the grocery store, but I regularly make chimichurri sauce on my own and will include that in this recipe.
Chimichurri Burrito Bowl
Yield: 5 servings for lunch
- 3 bell peppers that I charred on the gas stove, and placing them in a bowl with plastic wrap to steam
- 1 jalapeno that I charred on the gas, and placing them in a bowl with plastic wrap to steam
- 1 onion that I charred on the gas stove, and placing them in a bowl with plastic wrap to steam
- 1.5 lbs of chicken marinated in chimichurri
- 3.75 cups of brown rice cooked
- 10 tablespoons of black beans
- 5 tablespoons of salsa – Optional
- 5 pinches of cilantro – Optional
- salt and pepper to taste
- granulated garlic to taste
- Cook brown rice to directions on package
- Char your veggies over a BBQ or on a gas stove. Place them in a bowl with plastic wrap to steam them.
- Cook your chicken marinated in chimichurri
- Chop up veggies, and lightly sautee them in a pan, adding pepper, salt, and granulated garlic to taste
- Heat up canned black beans, drained
- Add 3/4 cup/ 112g of brown rice to bowl, add 1 cup/130 g of chicken to each bowl, add 1 cup/148 g of veggies to bowl, add 2 tablespoons/52g of black beans, add 1 tablespoons/32 g of salsa.
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 3-4 cloves garlic , finely chopped or minced
- 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
- 3/4 teaspoon dried oregano
- 1 level teaspoon coarse salt
- pepper , to taste (about 1/2 teaspoon)
Mix all ingredients together. Let sit for at least a few minutes. Letting it sit for 2 hours before use is much better. Marinate meat over night, reserve some for topping.
Calories 555, Fat 8.7 g, Fiber 11.7 g, Carbs 65.1 g, Sodium 1553.5 mg,
Protein 45.8 g
I hope you get a chance to try this recipe. You can reduce the sodium if you are concerned by omitting the salsa, and taking some of the salt out of the chimichurri sauce.
It was/is delicious and easy to make. It took about 40 minutes to prep for a whole week of lunches.
Try it out. Thank you for reading, if you liked this please let me know and feel free to share.