Chickpea Taco Bowls

In an effort to eat healthier, I am attempting more meatless meals. I was worried, being a huge carnivore that I would miss the chicken in this dish. Surprisingly, it was very filling! I used chickpeas and my regular taco fillings and loved it. Even my oldest son was a fan. This is a keeper!


Chickpea Taco Bowls:

1 tablespoon of Oil

1 can of Chickpeas (drained)

1 can of Corn (drained)

1 can of Black beans (drained)

1 can of Rotel (drained)

1 package of taco seasoning

1 can of Green Chili Enchilada Sauce

1 package of Lipton’s Taco Rice

Cheese and other toppings

Directions:

Heat 1 tbsp of oil in a pan on medium heat. Add chickpeas. Season with salt and pepper. After chickpeas of cooked for about 5 minutes, add in corn, black beans and Rotel. Cook for an additional 10 minutes.

Mix up taco seasoning as directed on package.

Cook taco rice according to the package.

Add taco seasoning to the mix. Bring liquid to a boil. Reduce heat to low, and let simmer for about 5 minutes.

After rice is finished, transfer to a bowl. Top with chickpea mix. I added the green chili sauce per bowl depending on the person eating. However, you can mix it all in before dishing it up.

Top with cheese and any other desired toppings. I topped ours with my mom’s Avocado Salsa.

Enjoy!

Spicy Hawaiian Chicken

   I love going to our local Farmers Market. This last Saturday I went with a dear friend and our kids got to experience shopping local. This particular vendor is a favorite of mine. My honey, lemon jelly (which I’ve used for chicken tenders) and now this new jam! Packs a punch on its own and adds terrific flavor to chicken. The kids loved it! To add extra spice, I added the jam to the chicken right after it was out of skillet. 
 
 Spicy Hawaiian Chicken:

Chicken breasts

Hawaiian jam (a Hawaiian glaze will work just as good)

1tsp corn starch

1/4 cup hot water

1tbsp oil

Directions:

Mix corn starch and hot water until blended. Add jam, mix well.

Heat 1 tbsp oil in skillet over medium heat. Coat chicken with jam mix. Add to skillet and top with remaining mix. Cook on medium-high until chicken is cooked through. 

Serve with your favorite sides!   
I served ours with orange bell peppers, sautéed in the remaining glaze, pineapple chunks, black beans and yellow rice, and this wonderful blend of Thai style veggies by Green Giant. 

Enjoy!!!!