Mexican Chicken Veggie Bowl of Nom

Check out one of my weekly meal staples that is super fast and easy, and so so satisfying!

For the record, I totally intended on posting a picture of this oh-so-scrumptious creation, but sadly this is one of those dishes that kinda comes out looking like baby vomit even though it’s a total mouth-gasm.  So you’ll just have to take my word for it, this is GOOD stuff.  Even better, it’s paleo, gives you a heaping serving of veggies and protein with a nice dose of healthy fat too.

You’re welcome.

Mexican Chicken Veggie Bowl of Nom

Ingredients:

1 lbs ground chicken breast
1 large white onion
1 large package sliced mushrooms
1 large package spinach
Guacamole (make your own or use a gluten free store bought version)
Salsa (make your own or use a gluten free version)
Salt
Pepper
Chili Powder
Cumin
Crushed red pepper
Cayenne pepper
Tabasco Sauce
Coconut oil (for cooking)

What to do:

Grease a large pan with enough coconut oil for cooking to prevent sticking.  Dice onion and cook a few minutes until it’s translucent.  Add mushrooms, salt and pepper to taste.  Cook until mushrooms soften.  Lastly add spinach on top of cooked veggies, turn down heat and cover.  Cook until spinach wilts.

In a second pan, grease with coconut oil and add ground chicken (or chicken breast if you prefer).  Season with salt, pepper, chili powder, cumin, and peppers to taste.  Stir frequently and cook all the way through.  Once cooked, remove from heat and stir in about a tablespoon of Tabasco Sauce (I like the green kind).

Now put together your bowl.  Layer a large scoop of your scooped veggies with a portion of ground chicken, top with guacamole and salsa.

And if you’re like me, then stir it all together so everything gets super spicy and delicious… and looks like baby vomit.

Enjoy!