Make Right Now
Two Recipes Using Trader Joe's Everyday Seasoning

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Roasted Chicken Burrito Bowls

Serves 4-5

Ingredients

5 boneless skinless chicken thighs

2 Tbsp. avocado or olive oil 

1 Tbsp. Trader Joe’s Everyday Seasoning

1/8 tsp. salt

Directions

Preheat oven to 400 degrees. Line a shallow baking pan with parchment paper. Toss chicken thighs with 2 Tbsp. avocado oil, 1 Tbsp. Trader Joe’s Everyday Seasoning and 1/8 teaspoon salt. Space out evenly onto the prepared baking pan and roast for 25-30 minutes or until the thickest portion of the largest thigh reaches 170 degrees on an instant-read thermometer. Remove from the oven and allow the chicken to cool slightly to the touch. Cut into bite-sized pieces, return to the baking pan and toss with the reserved juices on the pan. Broil chicken pieces for 2-3 minutes to add a slight crisp. Watch carefully so that the chicken does not burn or get overly cooked during the broiling process. Serve with chopped lettuce, black beans, cheese, pico de gallo, sour cream, avocado, cilantro and a squeeze of lime juice. Enjoy!

Roasted Vegetables with Brown Rice Penne

Serves 4

Ingredients

1 cup ½-inch cubed sweet potato

1 cup chopped broccoli

1 cup chopped cauliflower

3 Tbsp. avocado oil (can substitute olive oil)

3 tsp. Trader Joe’s Everyday Seasoning

dash of salt

8 oz. Trader Joe’s Brown Rice Penne (½ bag)

½ cup reserved pasta water

parmesan cheese

freshly cracked black pepper

Directions

Preheat oven to 420 degrees. Line a shallow rimmed baking pan with parchment paper. Toss 3 Tbsp. avocado oil with chopped vegetables and 3 tsp. Trader Joe’s Everyday Seasoning. Spread vegetables out in one even layer on the prepared pan. Bake for 15-20 minutes. While the vegetables are roasting, bring a large pot of salted water to a boil. Cooke penne according to package directions. Reserve 1 cup of pasta water before draining and set aside. Once the vegetables are roasted to your preference, remove from the oven and set aside. Toss roasted vegetables with the cooked penne and add small amounts of the reserved pasta water until the dish reaches a smooth consistency—not too dry and not too wet. Top with shredded parmesan cheese and freshly cracked black pepper. Serve warm and enjoy! ::

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About Author

Amy is the Rochester artist behind A. Krause Studio. Her work explores self care advocacy, mental health awareness, social justice issues and cultivating kindness. Her work is available on Etsy (akrausestudio.etsy.com) and Instagram (akrausestudio).

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