Chicken Burrito Bowls

These bowls are not only super easy to make but they are packed full of flavor and as you all know – flavor is an important element of any recipe for me! I’ve been wanting to try these for a while now and I’m so glad I did.


I made these for the week along with some steak and peppers (which I will post as well) because they use a lot of the same ingredients and by pairing the 2 recipes together this week, I was able to make sure that nothing went to waste.


The only thing I would change with this recipe is to add thicker chunks of onions as opposed to thin slices because they shrink up in the oven.

Chicken Burrito Bowls

Makes 4 servings


  • 4 boneless skinless chicken breasts
  • 1/2 red onion, chopped into large pieces
  • 1/2 red pepper, sliced into strips
  • 1/2 orange pepper, sliced into strips
  • 1/2 yellow pepper, sliced into strips (I didn’t have a yellow pepper so I substituted for green)
  • 2 tbsp of taco seasoning
  • 2 tsp olive oil
  • 1 lime cut into 4 wedges
  • 3 cups cooked brown rice, divided
  • 1/4 can of black beans, rinsed and drained
  • salt and pepper to taste



Preheat oven to 400°F/ 200°C. Line a baking sheet with foil (trust me you don’t want to skip this step, it makes a HUGE difference when it’s time to clean up 😉 ) and place chicken, peppers, and onions on the baking sheet and drizzle with olive oil. Sprinkle 1 tbsp of the taco seasoning over the chicken breasts and then turn them over and sprinkle the remaining seasoning over them. Finally, season the veggies with salt and pepper and bake in the oven for 30-40min. or until internal temperature reaches 165°F.

While the chicken is baking, cook the brown rice and divide it between 4 containers. Once the chicken is done and cooled cut into slices. Top each container with a scoop of black beans, cooked peppers, onions, and sliced chicken. Garnish with a lime wedge.

Enjoy immediately or if meal prepping you can store in sealed tight containers for up to 4 days in the fridge.

*If you are not eating dairy free or lactose intolerant than you can add some shredded cheddar cheese to the bowls as well

**Adding salsa to your bowl is another great way to amp up the flavor in this dish

Nutritional Information (per 1 serving):

Calories=308, Fat=8.8g, Carbs=47.3g, Fiber=3.5g, Sugar=3.7g



BBQ Honey Mustard Chicken & Shann’s Potatoes!

This weekend was a crazy one with my daughter starting gymnastics, my weigh-in and Mother’s Day! I did, however, make time for groceries and meal prep so that I would be prepared for the week ahead. I decided to take a trip to Costco because I hadn’t been in a while and some of my fellow challengers recommended some of their products. I may have gone a bit overboard but it was well worth it lol. I ended up leaving with a giant package of stewing beef, a package of haddock fillets, a package of boneless skinless chicken breasts and a package of lean ground beef already formed into patties for grilling. I was seriously excited for all this meat as it would last me quite a while and was far cheaper than buying it individually at the grocery store. I have already prepped more of the beef & broccoli from last week because it was a huge hit with the entire family, so now we can enjoy that through the week when no one feels like cooking. We pan-fried the haddock for dinner on Sunday night which turned out great and paired well with brown rice and green beans. My favorite meal of the entire weekend though ended up being the bbq honey mustard chicken and my famous potatoes (not ‘world’ famous, but they should be lol). Since it turned out so well, I thought I would share 🙂

The first thing I will mention is about the chicken…… I learned a trick this weekend that I had never heard of previously. Chicken can be a difficult meat to grill depending on the thickness and shape, as well as which meat you are using (breast, thigh etc.). If you are using chicken breast, which this recipe does, you could run into issues with one end of the breast being thicker than the other which can result in the thinner part getting overcooked by the time the thicker part is done. To prevent this, simply put your (fresh or thawed) chicken breasts in a freezer bag and beat with a meat tenderizer if you have one (I don’t so I used a rolling pin instead). The goal is NOT to flatten out the breast, you simply want to try and achieve an even thickness across the whole breast.

Now, onto the fun stuff :)……..

Ingredients you will need for this recipe:

  • 3-4 boneless, skinless chicken breasts (I used 3 because mine were from Costco and were quite large if using smaller pieces add an extra piece)
  • 1/4 cup and 2 tsp extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 4-5 medium sized red potatoes
  • 1/2 red onion chopped
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped (I usually use green pepper as well but didn’t have any on hand this time)
  • 2 garlic cloves, pressed or minced
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tsp Italian seasoning blend
  • 1 tsp turmeric



Combine the apple cider vinegar, honey, dijon mustard and 1/4 cup of the olive oil in a small bowl and whisk until mixed well. Place chicken pieces in a large freezer bag and add marinade. Carefully squeeze out as much access air as possible and seal. Place in the fridge and allow the chicken to sit in the marinade for at least 30 minutes.

While you are waiting for the chicken, wash potatoes and cut into circular chips (as if you were making scalloped potatoes) about 1/2″ in thickness. Combine cut potatoes, onion, peppers, remaining olive oil, garlic, salt, pepper,  Italian seasoning, and turmeric in a large mixing bowl. Using your hands, mix ingredients together ensuring that potatoes and peppers are coated evenly. Once the mixture is mixed up well, transfer into a foil pack or wrap tightly in foil, ensuring it’s sealed all the way around. Place on a pre-heated at medium-high heat. Turn foil over every 10 minutes to prevent charring on one side. Potatoes should be ready in 30 minutes or so.


Once potatoes have been on for about 10 minutes or so, take the chicken from marinade bag and place on the grill over medium-high heat until done (grilling times will vary depending on the thickness of the chicken breast, the internal temperature at the thickest part of the meat should read 165°F (74°C). Remove from grill and enjoy!



Challenge Friendly Chili

I am a huge fan of intense flavors! It’s probably the reason why I loved condiments so much. I had no idea then how bad they were for you and used far too much on a regular basis. Since starting the 6-week challenge with Josh at GoFitnessNiagara I have learned a lot about the foods I used eat and how to make healthy substitutions for the foods I loved. Flavour is something I continue to work on and this weekend gave me the opportunity to experiment with making chili. Anytime I had chili in the past it was made with a prepackaged seasoning but this time I thought I would be creative and adventurous! The outcome was fantastic and the best part was that it was sooo easy! Never again will I buy prepackaged seasoning.




1 can crushed tomatoes
1 can spaghetti sauce (I used Neal Brothers Organic Roasted Garlic)
1 can red kidney beans (rinsed)
1 can black beans (rinsed)
1/2 red onion chopped
1 baby red bell pepper chopped
1 baby orange bell pepper chopped
1lb ground turkey/beef (browned)

Homemade Chili Seasoning:
2 tsp Chili powder
1 tsp pink Himalayan salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp onion powder
1/8 tsp cayenne pepper
1/8 tsp garlic powder                                   1/8 tumeric

Combine all ingredients into a crockpot, mix well, and cook on low for 4-6hrs.

Makes 11 servings of 1 cup each.

Nutrition information per serving: Cal=255, Fat=7.8g, CarbS=30.7, Protien=18.1g

Beef & Broccoli w/challenge friendly sauce

This recipe turned out AMAZING and was super easy. It may seem tedious to boil the meat for so long and some would argue that you can overcook the meat but if you want fall-apart-in-your-mouth tender beef pieces then I strongly encourage you to try it!          Of course, you are always free to use a different cut of meat and cooking method, it’s all about what you prefer.


  • 1 1/2 lbs of stewing beef
  • 2 small heads of broccoli, chopped into florets
  • 2 cups of brown rice, cooked


  • 1/2 cup coconut aminos
  • 1/4 cup fresh orange juice
  • 3 tbsp honey
  • 2 tbsp fresh grated ginger
  • 3  garlic cloves, pressed or minced
  • 1/8 tsp chili flakes
  • 2 tsp tapioca flour (optional if you want to thicken your sauce)


In a deep frying pan or wok boil beef on med-high heat for a minimum of 4 hours, making sure to add water frequently so that the meat doesn’t dry out. The longer you boil the meat the more tender it will become. I prefer my beef to be very tender so I usually boil the meat for about 5 hours. Once the meat is cooked to your liking remove from pan and broccoli. Simmer broccoli in water for 4-5 minutes (alternately you can steam your broccoli separately and add to pan once done). While broccoli is cooking add all ingredients (except the tapioca flour) for the sauce to a small saucepan and simmer. Mix 2 tsp of cold water to the tapioca flour (if using) and add to sauce and continue to simmer until sauce reaches desired thickness. *if you’re not using the tapioca flour you can continue to simmer the sauce a little longer and it will thicken up a bit on its own. Add sauce to meat and broccoli and mix together. Serve over brown rice. I made it into 3 portions, but you can reduce it down to 4 easily.                                                                            If meal prepping: divide rice into 3 portions of 2/3 each and then divide beef and broccoli mixture evenly between the 3 dishes.

Nutrional information per serving (based on 3 servings):  Cal=579, Fat=11.7g, Carbs=66.8g, Protien=52.5g