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I love cooking. I love that even with teenagers in the house, we eat dinner together at least 5 nights a week.
Sundays are meal prep days in our house. Moreso since Covid. But even before then, our schedules are a little wonky since my day doesn’t start until 1:30, finishing up between 6 and 6:30 most days.
With all I needed to take care of during the day before teaching, prepping a meal generally did not get made in time. In the past year or so, I have started taking the time to get the week prepared. I have a list of favorites that the family likes to eat. Rotating easy recipes with larger dinners planned on the weekends so there is leftovers for lunch or quick meals on crazy nights.
My mom grew up in Texas so TexMex has been a part of my diet since day 1. I have made an addict out of my husband – honestly, I don’t think he needed much of my help. He’s open to eating most things I put in front of him whether he enjoys it or not!
But there is one dish that he loves that is quick and easy and so it is his weekly lunch that keeps him satisfied for most of the afternoon. My take on Chicken burrito bowls.
His schedule is kind of nice. He works 9 hour days so that every other week, he has Friday off. I adjust the recipe accordingly to the work week that it is. On full 5 day weeks, I use the full recipe. On the 4 day weeks, I make only 2 chicken breasts and cut the spices in half. He still enjoys it just as much.
I start with dicing the chicken into bite sized pieces. Gather all the spices and canned goods that I need.
Once I place the chicken in the frying pan with about 2 tbsp of olive oil, first I sprinkly with some kosher salt and fresh ground pepper and then I measure out my ingredients. For a 5 day week, I use
- 2 tbsp chili powder
- 2 tbsp cumin
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp red pepper flakes
- 2 tsp oregano
- 2 tsp paprika
- (For a 4 day workweek, the numbers just change to 1. 1 tbsp and 1 tsp)
Mix those all together and then sprinkle on top of the chicken when it is no longer pink. There will be liquid in the pan. The seasonings absorb it
Next I add my canned ingredients. One can of Original Rotel. I can of corn, drained. And one can of black beans – drained and rinsed.
And there you have it! One perfectly prepared hot lunch for my husband. One it has cooled, I seperate it into glass bowls which makes them super portable – especially on the days that he has to go to the office –
And lunch is served! Add some cheddar cheese on top, wrap it in a burrito if you wish. Put it in a taco shell. Serve it over brown rice. The possibilities are endless! Share with me what you would do! Love to change it up for him on occasion.
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