Bring all the bros to your yard with a burrito bowl that puts Chipotle to shame – though I actually like Chipotle for a quick, relatively inexpensive and healthy meal option on the go.
Chipotle style burrito bowls are popular among the macro counting ‘IIFYM, bro’ crowd because it’s so easy to customize your plate to exactly what you want on it: more protein and fewer carbs for your day? Just pile on more chicken and go easy on the rice and beans. I used a recipe for cilantro rice and beans here.
This recipe is also easily doubled or tripled if you want lots of leftovers to make it through the week. My 3 boys have begun eating mountains of food, and I was sadly left with no extra chicken. I’m so screwed once they grow into teenagers, right?
I dig this meal for my family too, since everyone can just make their own bowl as they like them. My favorite upgrade to this recipe is the avocado crema, which I found inspiration for via the blog Carlsbad Cravings. I’ve tweaked her Fiesta Ranch Chicken Bowl recipe a bit. I’ve included no nutrient info because it really depends on how you make each component and throw it together. It should be easy enough to guesstimate if you’re a calorie tracker. Enjoy!
Chipotle Chicken Burrito Bowls with Avocado Crema
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Pound your breasts to an even thickness with a mallet or rolling pin. I do this with the breasts between sheets of wax paper or just out on a cutting board when I'm lazy.
Make the marinade:
In a small bowl, whisk all of the marinade ingredients together for the chicken. Add the chicken to the bowl and toss to coat. The chicken can sit out for 20 minutes or you can marinade it in the fridge for a few hours.
Throw everything into the blender. It's just that simple. Salt and pepper afterwards to taste, and thin with a little milk if it's thicker than you'd like.
Cooking the chicken:
Either on the grill or on the stovetop in a saute pan or grill pan, saute your chicken for around 5-6 minutes per side, depending on how thick your chicken breasts are.
Let the chicken rest 5 minutes. Cut on the diagonal into strips or smaller bites to serve.
Set out all your ingredients, and eat it all up.
How mysterious do these sound? Ok, there’s really very little mystery, but I’ve been tinkering around with protein pancakes for awhile now.
My first few experiments resulted in ugly faces and bites spit into the trash. Seriously, they were that disgusting. I’m also highly suspicious of recipes that come from fitspo sites. Some of these people have been deprived of delicious, gluteny, rich treats for so long that they actually believe that their concoctions taste good. That’s sad. I cry tears for these sad substitutions.
Still, I’m reining in my calories lately and don’t have a lot of wiggle room for eating pancakes on the regular unless I make them a bit less calorie laden. These help me meet my protein target AND they taste delicious. Boomshakalaka!
Here are truths that I’ve found about making protein pancakes. Man, that sounds serious for a post about breakfast food.
Greek yogurt is the secret ingredient. It makes them have a little something something: a tang, if you will. It also seems to help the texture be thicker.
A vehicle for protein powder that is not a smoothie was my initial purpose for making protein pancakes. However, protein powder can make your cakes really dry. Using a little extra liquid in the form of yogurt, milk, or egg helps.
You’ll need some kind of pancake mix or flour + 1/2 tsp of baking powder. Kodiak Power Cakes have a higher protein content than most mixes. I find it at Target.
Certain brands of protein powder give pancakes a really funky, awful taste. I haven’t yet found a whey protein powder that meshes well in pancakes from a flavor perspective. Egg white protein, at least the Jay Robb brand, blends in perfectly. (Note: I’m not affiliated in any way with Jay Robb Protein. However, I’m a big fan. Sup, Jay Robb?)
A little bit of fruit really helps with taste and texture. Bananas in particular helped combat dryness while adding a hit of sweet.
Blueberry Banana Protein Pancakes
Protein-filled fruity pancakes that don't taste like bro tears.
Mix all ingredients except the blueberries and the bananas. Fold in the bananas, Preheat nonstick pan over medium heat.
Spray nonstick spray into pan. Pour in batter, and sprinkle blueberries over the top. When the sides begin to look set and there are bubbles on top, flip your pancake. Cook another minute or so and serve.
To top these pancakes, depending on how extravagant you want to get, you can top these with syrup, a bit of low-sugar jam, peanut butter, or a squeeze of lemon juice and powdered sugar.
I love to eat all the things. ALL THE THINGS! This summer I have had little motivation to cook but I still need to fuel up, especially with protein and carbs for breakfast. I know I may be late to the party, but overnight oats are my new favorite thing. They don’t always look that appealing, but the allure of waking up to breakfast Salready being made was enough to make me give them a whirl.
The base recipe is stupid simple. The magic comes from the things you can add, and the possibilities are endless. With summer fruit so inexpensive and delicious right now, I’m grabbing a lot to throw into my mix.
My basic recipe for overnight oats is usually a ratio of 1/3 old-fashioned oats, 1/3 Greek yogurt, and 1/3 milk or dairy substitute. Too much milk makes my stomach hurt, so I use coconut “milk”. I usually add half a scoop of some kind of protein powder too, for gainzzzzz. Sometimes I add chia seeds, and today I also added a dash of cinnamon and this secret ingredient:
Almond extract is my amazing, secret ingredient that makes oats with peaches, cherries, and other summer fruit taste so good. Nom nom nom.
When only the basic ingredients are in the bowl, it looks and tastes like sadness. So add some stuff and make it happy.
Add Ins Today I chopped up a white nectarine. I have to nab fruit fast in this house, before my kids gobble it up. I might force them to work at a grocery store soon for the discount. They eat all my stuff, dammit. Add whatever fruit you have sitting around. Along with my typical chia and protein powder, I might add a little low-sugar jam or PB2 too, depending on what else I have going on in there. It’s a party.
Mix Mix Mix
Mix it all up, cover, and throw it in the refrigerator. You can let it sit overnight or just a few hours. It’ll thicken up and the flavors will meld and make breakfast magic. I decided to add some blueberries to my bowl at the last minute. Most people put these in a mason jar, because Pinterest loves that shit, but I just throw mine in a plain jane bowlor whatever leftover plastic container actually still has a matching lid. Sorry, hipsters.
Read on below for the recipe and nutrition info. Have your own favorite overnights oats recipe? I’d love to hear about it. Leave a comment or chat with us about it on our Facebook page!
Nectarine-Blueberry Overnight Oats with a Secret Ingredient
A quick, nutrient-rich breakfast filled with healthy carbs and protein and spiked with yummy summer fruit.
Mix all of the ingredients in a single bowl. If desired, transfer to another container with a lid. Refrigerate overnight or for at least 2 hours. Additional ingredients like nuts or cereal can be sprinkled on before serving.