Southwest Chicken Bowls


Hey! Hope your week is going well so far.

Today, I made these delicious chicken bowls for lunch.  They are an excellent option when you’re looking for something healthy that also has a ton of flavor.


Southwest chicken bowls combine light, fresh veggies and brown rice with protein-packed chicken and black beans.  This meal is light enough that you won’t need a post-lunch nap, but filling enough to help you power through the rest of your day without getting HANGRY.


1 lb boneless skinless chicken breast, cut into bite-size chunks

1 tbsp extra virgin olive oil

2 tsp garlic powder

2 tsp Texas Pete’s Hot Sauce

2 tsp cumin

1 tsp paprika

1 tsp chili powder

1 tsp ground red pepper

1 tsp onion powder

1 tsp dried cilantro

Juice of 1/2 lime

Reduced Sodium Black Beans, drained and rinsed

1/2 cup red bell pepper, diced

Brown Rice, prepared according to package directions


Tomatoes, diced

Onions, finely diced

Suggested Toppings: Salsa, Cholula Hot Sauce, Shredded Cheese

Start by cutting the chicken breast into small, bite-sized chunks.


Drizzle the olive oil over the chicken.  Then add in hot sauce, lime juice and remaining spices. Mix well until all of the chicken is coated with the spices.


Heat an additional tbsp of extra virgin olive oil in a large skillet over medium-high heat. When the pan is hot, add the chicken.  Saute for 10-12 minutes until chicken is cooked through and no longer pink.


Meanwhile, prepare the brown rice according to package directions.

Drain and rinse the black beans.  Pour into a small saucepan along with 1 cup of water, diced red bell pepper and a sprinkle of garlic powder.  Cook over medium heat until the beans are heated through.

Once chicken is done, remove from heat.  It should be a beautiful golden color.

The chicken really is the star of this dish.  I also use this spice mix/method for making some awesome chicken tacos!


To Make the Bowls:

Place a small amount of rice in the bottom of a serving bowl.

Top with lettuce, tomato and onions.  Add a spoonful each of black beans and then chicken.  Finish bowl with desired toppings.  I usually add salsa, Cholula Hot Sauce and a small amount of shredded cheese.


There are so many topping options you could add to customize this chicken bowl: Sour Cream, Guacamole, Queso, fresh jalapenos, cilantro, pico de gallo… The possibilities are endless! 😉

And there you have it! A delicious, healthy meal that is packed with flavor, protein and filling fiber.

I hope you’ve enjoyed this recipe!  I’d love to know what you think.  Please feel free to leave me comment below. You can also follow me on Pintest or on Instagram @m_is_for_mimosa.



Green Juice


Hi! Hopefully you all had an awesome weekend.  Spring is definitely upon us here and it’s time for some spring cleaning–juice style! 


It seems like I’m always vowing to end the fat fest “on Monday.”  Then, before I know it, there’s another holiday or party or some other event that prompts a food celebration, which I’m totally down with… And all of my good intentions of eating super-healthy are out the window.

Seriously, it seems like it started in October for me and every holiday and family gathering since then seem to have come one weekend right after the other. 

So, this morning, I broke out my juicer and made my go-to green juice. It’s tasty, nutritious and very easy to throw together.  There are so many different juice combinations out there, but I usually just keep it simple and use things that I have on hand.  


Here’s what I use almost every time I juice: apples, spinach, celery, cucumber and a squeeze of fresh lemon juice.

If you’ve never juiced, it’s very easy and is a convenient option if you’re constantly on-the-go.  Just wash up your fruits and veggies, chop them into a size that will fit into the juicer’s shoot and flip the switch.  

Have you juiced before? What’s your favorite fruit and veggie combination?

I’d love to hear from you! Feel free to leave me a comment below. You can also follow me on Pinterest or on Instagram @m_is_for_mimosa.