Chipotle Chicken Bowls

I've made this two weeks in a row because it's so good and EASY.  If you don't mind eating leftovers, this will last you for a few dinners and lunches. I think this is  agreat meal to make Sunday night when you have some time to let the chicken cook, and then serve it for dinner the next evening. This is the type of dish that only tastes better the longer it has been marinating together (i.e. excuse to not cook for a couple of nights and keep eating the same thing...). The most difficult part of trying to stay healthy for me is keeping up with it when work/life gets hectic. I've found that if I plan ahead (whhhhat grocery shop?!) it's easy to stay on track.



Ingredients:
Serves 6
- 1 to 1.5 lbs chicken breasts
- 2 jars Frontera Grill Chipotle Salsa
- 1 can black beans
- 2 bell peppers
- 1 cup corn (frozen)
- 1 poblano pepper
- 1 cup chopped yellow onion
- 1/4 cup chopped cilantro (plus 2 tbsp for quiona)
- 1/2 cup cooked quinoa
- 1 lime

Mariano's just started carrying "Simply Salsa" in the produce section and it's SO good. I am very picky with salsa, I rarely like any of the jarred brands. Simply Salsa is really fresh and has a nice kick (I've bough the hot, medium and mild - they were out of the medium one day so I mixed the hot and mild together).  I've brought this to a friend's house and served it at my own and both times everyone commented about how much they liked it.

Start by placing the chicken breasts in a large pot (covered) with one jar of the Frontera salsa on medium heat. If you have a crockpot, you can always use this recipe and use frozen chicken if you want to have it cook while you're at work or something (about 3-4 hours cook time).

While the chicken is cooking, coarsely chop all your veggies and herbs.

Also make the quinoa and add 2 tbsp cilantro and lime juice while the chicken is cooking.

After the chicken has been cooking for 1.5 hours, remove from the pot and place on a cutting board (leave salsa/sauce in the pot). "Pull" the chicken with a fork until it becomes shredded.

Add shredded chicken back to the pot. IF YOU ARE MAKING THIS MEAL IN ADVANCE, STOP HERE. Throw the chopped veggies in a large ziplock/storage container and quinoa in a separate container. Cover the pot the put the whole thing in the fridge until you are ready to reheat with the veggies and serve (remove from fridge so it's room temp and just continue with the recipe as follows, but about 1 hour before you are ready to eat). IF YOU ARE MAKING THIS DISH TONIGHT - add in the chopped veggies and the second jar of Frontera salsa, simmer for 30 minutes

Top quinoa with chipotle chicken and garnish with avocado, salsa, green yogurt and green onion - burrito bowl style.

You can also serve on top of chopped romaine lettuce - quinoa optional - to switch things up.

Nutritional Info
Serving Size: 1 cup of chipotle chicken (without quinoa) including avocado and greek yogurt
Calories: 363
Fat: 12.7g
Fiber: 8.4g
Carbs: 40.2g
Sodium: 569
Protein: 23.5

Quinoa: add 155 calories for 1/4 cup serving

- 1 avocado (garnish)
- 1/2 cup green onion (garnish)
- pico de gallo (garnish)