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.



Steak & Goat Cheese Frittata


Hi, everybody!  It’s finally my favorite day of the week…Sunday! And that means brunch…  

I’ve noticed a lot of restaurants embracing the “Sunday Funday” mentality lately, which is a movement I can definitely get down with.  Now that spring is in full bloom and the warm weather seems to be here to stay, my tiny beach town is buzzing on Sundays.  Really, what could be better than brunch and the beach on a gorgeous day?

This afternoon, I whipped up a quick frittata for brunch.  The best part about this recipe is that there were no special trips to the grocery store for ingredients.  I simply used some leftover steak that my husband grilled for dinner earlier this weekend and other fridge staples that I already had on hand.  

I hope you enjoy this play on steak and eggs…



This frittata takes just 20 minutes to come together and is the perfect protein-filled breakfast to fuel a long day of playing and relaxing on the beach.  

And did I mention that this recipe has only FIVE ingredients? Eggs, spinach, onions, steak and herbed goat cheese.  That’s it!  



Start by preheating your oven to 425.

Then, crack 6-8 large eggs into a measuring cup and whisk until well beaten. Season with salt and pepper and then set aside.

Next, rinse and drain about 2 cups of fresh baby spinach. Shake off excess water and give it a course chop.

Now, finely dice about 1/4 cup of sweet onion.  (Green onions would be great in this too, so if you have them, throw them in!)

Finally, cut your steak into small pieces.  I used about 3 oz of a filet that had been previously grilled to medium.  


Now, heat about a teaspoon of extra virgin olive oil in an 8-inch oven safe pan or skillet over medium heat. 


Saute onions until tender.


Add spinach and saute until it’s bright green and slightly wilted.  



Pour in your eggs.



Using a rubber spatula, ensure that the onions and spinach are spread evenly throughout the eggs.  Allow to cook, stirring once or twice, until the eggs begin to set.  I like to scrape the spatula around the edges of the eggs to prevent them from sticking to the pan.

Image Once your eggs are mostly set, add the steak to the top of your frittata, but DO NOT stir. 



Place the pan into the preheated oven and allow to bake until the top of the frittata is almost completely cooked.  

**Be sure to use a towel or oven mitt to remove the pan from the oven and while handling the pan from this point on**

Remove the pan from the oven and set the oven to low broil.  

While broiler heats, add about 2 ounces of crumbled goat cheese to the top of the frittata.  



When broiler is ready, place pan back in the oven until the goat cheese is melty and the top of the frittata is golden and fluffy.  Remove promptly to avoid burning and allow to cool for about 5 minutes.



Using a sharp knife, cut frittata into quarters and carefully remove from pan.  Top with halved cherry tomatoes and serve!


This egg dish is simple and nutritious, yet delicious and visually appealing!  I served this frittata with Mimosas and some fresh biscuits with strawberry preserves.  Fresh fruit and spring greens would make excellent sides for the carb-conscious bruncher. 


I hope your Sunday has been as relaxing and fun as mine.  Enjoy the rest of your weekend and stay tuned this week for new posts from M is for Mimosa!