This week was about stretching a dollar and minimizing cooking time. Without really having a plan I decided to grill up a half dozen chicken breasts (marinated overnight in my signature lemon garlic marinade) and then figure out what to do with them later. I don't always recommend cooking food without knowing how it's going to be used, but with chicken you just can't go wrong.
So this is how those 6 chicken breasts have panned out.
Night one: Grilled chicken salad.
Night two: Black bean and chicken burritos.
Night three: Chicken and broccoli macaroni and cheese.
I also poached 2 breasts and used them to make chicken cannelloni.
That makes 4 meals from 2 packs of boneless, skinless chicken breast, and of course there were plenty of leftovers for lunch!
Black Bean and Chicken Burritos
1 15oz can black beans, drained and rinsed
1 15oz can tomato sauce
2 grilled chicken breasts, diced
1/2 yellow onion
1 diced red bell pepper
1 minced jalapeno
1 clove minced garlic
1/2 tsp chili powder
1 tsp dry oregano
1/2 c. mild taco sauce
6 burrito sized tortilla shells
8 oz grated queso fresco
Preheat the oven to 350 degrees.
Saute' the onion, bell pepper, jalapeno and garlic until soft. Once translucent add in the black beans--crush some of the beans once added. Add in the chicken, chili powder and 3/4 of the can of tomato sauce; stir to combine.
Once the filling is heated through spoon about 1/2 cup of filling into each burrito. Roll them up and lay them side by side in a 9x13 glass baking dish.
Stir together the taco sauce and the remaining tomato sauce; spread this over the burritos. Top the burritos with the cheese and pop it into the oven for 10-15 minutes--or until the cheese is melted. Enjoy the spicy cheesy goodness!