In case you thought I was a put together, patient, plan-ahead kind of person — let me break the news. I’m not! So many mornings are spent rushing to brush my teeth and make coffee simultaneously. My bed only gets made because my boyfriend does it (he’s a saint, I’m beyond lucky) and my mascara gets put on while sitting in traffic on the way to work. I’m almost always doing 3 things at once, and when you ask me to slow down I’ll probably give you an excuse for why I can’t (and then complain to you about how tired I am — I’m working on stopping that.)
Working full time, nurturing a growing relationship, and building a food blog equates to rushed mornings and easy-as-possible dinners. Sometimes I plan ahead and marinate pork for 24 hours, but most of the time I open my pantry, find beans and grains and call it a night.
I admit that my weeknight meals are, for the most part, pretty simple, but I am a firm believer that quick doesn’t have to mean bland. I keep a few key ingredients in my pantry and refrigerator to assure this — citrus, garlic, onions, chipotle (or any kind of chile) powder, and some fresh herbs. What I love most about this recipe is how customizable it is. Quinoa isn’t your thing? No worries, use brown rice instead. Add jalepenos for more spice, or sweeten it up with some mango.
Sure, some Saturdays are spent watching bread rise and bake or layering and frosting cakes with precision. Those moments have taught me a thing or two about slowing down and being patient, and are a big reason I love baking so much — because I HAVE to chill out and give it the time it deserves. But since we’re in the business of being real over here, I’m going to share with you one of my favorite quick meals. Katie shared her one pot pasta a few weeks ago and that makes an appearance in my home at least once a week, I hope this recipe will be the same for you!
1. throw all your ingredients in a bowl and put salsa on top.
(Just kidding — but seriously it's about that easy!)
1. Juice both limes. Season chicken breast with 1/2 teaspoon of chipotle powder, onion salt and the juice of 1/4 your lime juice. Cook until done, chop and set aside
2. Heat black beans from can, add juice from 1/4 lime juice. Set aside.
3. Chop onions and peppers, add remaining chipotle powder and saute. Set aside.
4. Begin to build your bowl — I add quinoa to the bottom and mix in 1/2 the cilantro, black beans go next, then onion/pepper mix. Next I top with chicken, sliced avocado and tomatoes. Top with salsa of choice, fresh cilantro and your last bit of lime juice. Enjoy!