Taco Tuesday: Simple Spicy Taco Salsa Bowl

I love Top Chef, but if I see or hear one more commercial for Taco Bell's new Cantina Bowl, I may just have to boycott Top Chef. If there is any positive that comes from that annoying commercial, it inspired my next recipe: which is full of protein, fiber, and taco-y goodness.

To make Tiny Tummy's Simple Spicy Taco Salsa Bowl (for 2), you will need:
2oz Freekah (or spelt/brown rice/grain of choice)
2oz lentils or black beans
1T diced jalepeno (red pepper flakes will do if you don't have jalepeno on hand)

6oz chicken breast cut into chunks
1T Tiny Tummy's Taco Seasoning

2T salsa
optional: a drizzle of Frank's Hot Sauce for some added heat

To prepare, Simply cook your grain/legume according to package instructions with the diced jalepeno mixed in the water. (If using Freekah and lentils like Tiny Tummy did, simmer the freekah in water with the diced jalepeno until the water cooks out. Then, add the lentils with the recommended amount of water and cook for another 15 minutes, or until the lentils have softened and the water has cooked out.

While the grain is cooking, coat your chicken in the seasoning blend and cook in the oven on 350 for about 10-15 minutes, or until the chicken is cooked through. I cut my chunks pretty small, so the chicken cooked quickly! Feel free to pop it in the broiler for a minute once it's cooked to get that nice crispy coating on it.

Once everything is cooked, toss it together in a bowl with your salsa an optional hot sauce, an you're good to go!

Feelin' Frisky? You could easily use ground beef, chicken, or turkey instead of chunks of chicken to replicate taco meat. Feel free to experiment!

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