Life since adding in a third babe to the mix has been busy. Even when we don’t leave the house for the day’s entirety I still feel like I’ve been run ragged by 5pm.. and I still have 3 hours before bedtime.
I use that word (bedtime) loosely as it seems to be later and later every night. Still working on getting into the groove of this new baby thing, but we are barely into our third week, so I can get a pass for that very reason, yes?
The evening seems to be our busiest time- and when time flies the fastest, so I don’t want to spend a terrible amount of time prepping and making a dinner meal for my family.
Easy is what I will be looking for during this season of transition, and easy is exactly what this meal is. Oh, and delicious. That matters, too:)
I used farro as the base grain for these bowls because thats what I had on hand leftover from the Greek Farro Bowls
I lived and loved
off of the last couple weeks of pregnancy, but you can surely use quinoa, rice, orzo.. all of them would be equally delicious.
Corn is in season and so, so yummy- and I took the opportunity to bargain shop the sweet corn while its just about ten cents an ear. In the summer there is no better way to eat it than grilled with a little butter and garlic salt brushed as it cooks.
Grilled Chicken Burrito Bowls
1 pounds chicken breasts, grilled
(I used a pre-packaged + marinated chicken — easy!)
1 (15-ounce) can black beans, drained and rinsed
1-1/2 cups cups cherry tomatoes, halved
1-1/2 cups fresh sweet corn
(I grilled the corn and shaved it from the cob)
4 ounces freshly shredded cheese (I like a Mexican blend)
1 small head romaine lettuce, rough chopped
1/2 small red onion, thinly sliced
2 cups farro, cooked and drained
(I cooked the farro according to package directions using chicken broth – adding salt, lime juice, and cilantro)
0% plain Greek yogurt
(avocado, lime juice, cilantro, salt to taste)
Fresh or store-bought salsa
Scoop cooked cilantro farro into bowls then top with grilled chicken, beans, cherry tomatoes, sweet corn, shredded cheese, romaine lettuce, and onion. Serve with additional toppings, if desired!
See.. easy. REALLY easy.
Jordan and the girls ate these as is, and I drizzled mine with a little homemade lemon vinaigrette
dressing. You could say that these bowls might just be a copy-cat recipe from your favorite famous burrito place.
We always make leftovers of this kind of thing, and when I store it in the fridge for next day’s eating, I put each component into their own tupperware so that it doesn’t become one big soggy mess.
This is a family favorite of ours and I hope you enjoy it, too!