The corn tortilla is a small round mystery to me. I love going out for Mexican food because corn tortillas are gluten free. In restaurants, the corn tortillas are an easy alternative to flour ones. But at home, I find that they just fall apart. So, I attempted one dish served two different ways to see which was best for the corn tortilla. Turns out, the bowl shape was best!
Crockpot Burrito Bowls
- one pound chicken tenderloins
- one half of an onion, chopped
- 2 peppers chopped, whichever colors are your favorite
- 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
- 3 tsp. cumin
- one bag of frozen corn
- one can of black beans, drained
- juice of one lime
- 1 tsp. red chili flakes
- In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
- Cook on high for 2.5 hours.
- When the chicken is done, take it out of the crockpot and shred with two forks.
- In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice. Cook just until heated through.
- To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top. Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.
In a wrap.
In a bowl.
Happy Allergy Free Eating!
Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot. So easy, quick, and minimal effort. I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should. But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.
Lemon Pepper Crockpot Chicken
- 3 chicken breasts (although thighs would probably be better)
- one cup dry white wine
- 2 cups gluten free chicken broth
- 2 tbsp. dijon mustard
- 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
- 1 tbsp. chopped garlic
- 3 tbsp. lemon pepper
- 2 cups rice
- one half package frozen peas
- 2 tbsp. olive oil
- 2 tbsp. champagne vinegar
- 2 tbsp. honey
- 2 more tbsp. lemon pepper
- Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
- Cook on low for 7 hours.
- When the chicken is almost done, cook 2 cups rice according to package directions.
- When the rice is just about done, add the frozen peas. Cover and continue to simmer until the peas warm up and the rice is fully cooked.
- Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
- Serve the chicken over the rice, and drizzle the vinaigrette on top.
The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer. I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours. Nothing is worse than dry chicken! Also, in this recipe, I used peas… which was not my original idea. I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!
Happy Allergy Free Eating!