Life is a Bowl of Cherries…or Burritos. Whatever.

Y’all know I have a ‘thang’ for Mexican{ish} recipes.  This one is no exception.  Most of the Mexican inspired dishes I whip up for Mr. Spouse are typically creamy and full of fatty goodness.  Surprisingly, this one is not!  And…drumroll…it’s still just as good, if not better!!!  Of course, we can thank Pinterest and The Cheeky Kitchen for this fabulous find.  For those of y’all on a low carb{ish} diet, this is a recipe you definitely need in your arsenal of {low carb} yummies.   And if you want something a little heavier, just add a tortilla and make yourself a little burrito bowl taco!  Versatile & delicious…quick & easy.  Now that’s MY kind of meal!!!

CHICKEN BURRITO BOWLS {AKA:  HEALTHY CHICKEN SALAD}}

adapted from The Cheeky Kitchen

2 chicken breasts, boiled & shredded

2 limes, freshly squeezed

1/2 tbsp. cumin {I REALLY like cumin, so I tossed in a little extra :)}

salt to taste

1/4 cup finely chopped cilantro

1 red bell pepper, diced

1 green bell pepper, diced

1/2 onion, diced

1 can black beans, drained

1 tub pre made pico de gallo {if you have a great recipe for this, then you’ll need about 1- 1.5 cups.  I bought mine in the produce section at Kroger.  Cheap and easy…and yummy, too!}

Jalapenos, to taste {optional}

So here’s what it’ll look like before you start.  I seriously love laying out all my goods before I start cooking so that I don’t run around the kitchen as I’m trying to prep.  My chicken didn’t want to be photographed, so she’s missing from this pic :)

Boil chicken ‘til cooked through, remove from pot, and shred.  Place in a large{ish} bowl and mix with cumin, salt, and lime juice.   In other news, are those not the cutest little measuring spoons you’ve ever seen?!  That was a little stocking stuffer from one of my firsties at school…he got ‘em from Anthropologie just incase you’re wondering.  I swear my food tastes better when I’m using these…they always add a little pinch of sass to whatever I’m cooking ;)

Now toss in the peppers, cilantro, onions, black beans, and pico.  Mix well to combine.  If you check out the original recipe, you’ll notice that she only used half a red pepper, half a green pepper, a whole onion, and no pico.  I’m sure it would’ve been excellent that way, too.  I’m just a big fan of peppers and pico!!

OH.MY.YUM. 

I like my dishes spicy and the jalapenos were the perfect finish to this little dish.  I served these both in a bowl and with homemade tortillas.  I had it both ways and ohmiword…both were outstanding.  I took it to work with me the next day and ate the leftovers for lunch, without a tortilla.  Lemme tell ya what…it was even better!!!  The flavors had time to combine and it was like a little slice of heaven with every bite.  This dish would be great topped with a little dollop of sour cream and {lotsa} diced avocado, too. 

Seriously people.  You definitely want this in your mouth. I can see this being a constant staple in our dinner AND lunch rotations!  DELICIOUS!!!!