So, anyone that knows me knows that I love to eat, and I love to workout as much as I like to pull out my own teeth. In fact, if I had a dollar taken from me every time I said I would go to the gym and then didn’t, I’d be more broke than I already am.
If I didn’t love food so much, maybe I could be super fit and hunky. But alas, I love to eat, and I really don’t like to sacrifice flavor for health. It’s going to be a harsh reality when my metabolism slows and I can no longer treat my body like a landfill.
The good thing about this rice bowl is that it’s relatively healthy, and every part of it can be prepped in advance, which makes it super easy to pack for lunch. It’s also super delicious. I pretty much ate it every day for over a week, and never got tired of it. Yay for combining health AND flavor. Who knew that was a thing?
HEALTHY CHICKEN AND RICE BOWL
2 cups rice (cooked according to package directions)
2 chicken breasts
Tatziki (recipe below)
I cooked up two cups of rice, and just put it in a container and stored it in the fridge. I hate how long rice takes to cook, and I’m not blessed enough to have a rice cooker (hint hint, mom and dad) so I typically just cook up a bunch of it and keep it in the fridge. Then I just reheat in the microwave with a little bit of water so it doesn’t get too dry.
When it comes to the chicken, I actually bought some packaged chicken breasts from Aldi that was marinated in habanero sriracha, and baked it according to the directions. If you’re ever at Aldi and you find it, buy it because it’s fantastic. Literally one of the best things I’ve gotten there. The flavor is awesome. It was great the way I used it, but it would also make good tacos or something too. If you can’t find it though, just coat some chicken in Greek yogurt and sriracha and bake it at 350 degrees for 30 minutes. Then shred it with a fork.
Dice up cucumber, carrot and avocado or any other veggies you may like and set aside.
1 cup Greek yogurt
1 tbs. chopped mint leaves
1/3 cup feta
¼ cup peeled, diced cucumber
In a bowl, mix all of the ingredients together, and that’s it. I just eyeball the ingredients and store it in a container in the fridge. It lasted about 2 weeks before it started to get kind of weird.
After everything has been prepped, put a little of everything in a bowl and enjoy. I mixed it all together so the tatziki mixed with the sriracha marinade on the chicken and it gave everything a really nice creamy texture with a little bit of heat. Delicious, healthy, and easy – I could get used to that.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.