Sunday, September 12, 2010

Chicken Ropa Vieja Burrito Bowl

My favorite blog to look at is Gina's Skinny Recipes. She posts unique, healthy, and delicious meals. Plus she shares the weight watcher's point values so I can know if I should be making the meal or not. I've tried several of her recipes so far, but this here is one of my favorites: Chicken Ropa Vieja.

Finished Product

Ingredients For Chicken:
  • 3 chicken breast halves
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 - 4 cloves garlic, peeled 
  • 1 tbsp olive oil or olive oil spray
  • 1/2 cup tomato sauce
  • 1/4 cup white whine (dry, and not sweet)
  • 3/4 cup chicken broth (or just use the reserved chicken broth from crock pot)
  • 1 tsp cumin
  • garlic powder or garlic salt
  • salt and pepper to taste

Ingredients for Salad:

  • 1 15.5 oz can of black beans or pinto beans
  • 1 can of corn, or 1 cup of fresh corn, or 10 oz of frozen corn
  • 2 - 3 tomatoes, chopped
  • 1 avocado, diced
  • 1/4 cup red onion, chopped
  • 1 lime, juice of
  • 1 tbsp cilantro
  • 1 cup of shredded cheese
  • 1 head of lettuce

  1. Place chicken & tomato into crock pot. Add water until covered.
  2. Set to high for 4 hours until the chicken is tender. 
  3. Separately chop lettuce, tomatoes, onions, and avacado. Mix into large salad bowl.
  4. Top with beans, corn, cilantro, lime juice, and shredded cheese.
  5. In a large deep skillet, heat olive oil over medium heat. Add the garlic & onions. Cook about 3 to 4 minutes.
  6. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic salt, and pepper. 
  7. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Shred chicken using two forks if needed. 
  8. Top salad bowl with chicken. Enjoy!

Fresh corn & fresh avacados really make the salad! 

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