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Chipotle Chicken Burrito Bowl (made healthy) | What To Eat Wednesday

I grew up in the suburb of all suburbs. Surrounded by “little boxes” that all looked the same (thanks Weeds) . 🙂 Literally, you had to know at least two friends with the same house model as you. Schools were good and there was always another popping up. There was at least one shopping center within walking distance and another one a minute down the road.

Basically, there was no shortage of food options you could get on any whim.

Fast forward to now where nobody has neighbors where they can go trick or treating, the only restaurant that will deliver out to my house is Dominos and my best option for my beloved Thai food is a particularly dingy Chinatown Buffet (I know, that’s not even Thai).

I miss Chipotle.

Chipotle is a guilty pleasure of mine- and I know I’m not alone on that one, but it’s a. extremely high in calorie and b. no where near me! Plus, cooking from home is always better.Screen Shot 2016-10-25 at 10.34.23 AM.png

I have been wanting to create a recipe that mimic’s their chicken burrito bowl to satisfy my cravings that would also work well for meal prep, so this past week, I finally did it.

On the menu? 

  • Cilantro Lime Rice
  • Chipotle Adobo Chicken
  • Corn & Bean Salad
  • Misc. Toppings

First, the rice. This wasn’t the first time I made it, so I knew this part, at least, would go well.

What you need for the rice:

  • 2 cups white rice
  • 4 cups water (if you use a different type of rice, follow directions on packaging)
  • 2 tsp salt (divided, one for cooking, one added after cooking)
  • 1 bay leaf
  • juice of 1-2 limes (based on desired taste, preference and the size of your limes)
  • 1 tbs chopped cilantro

To the rice and water, add 1 tsp of salt and 1 bayleaf. Cook the rice according to directions on package. Once cooked and fluffy, remove the bay leaf. While the rice is hot, stir in salt, cilantro and lime juice. 

My husband was a BIG fan of the rice. I think it will be requested for meal prep quite often.

Next, the chicken. This was the wild card for me. I read/watched a few different recipes like this one and this one and ended up sort of combining them in a way I thought would work best. I would make a couple changes next time which I will highlight below!

screen-shot-2016-10-25-at-10-33-23-am

What you need for the chicken: 

  • 4-5 chicken breasts (I chopped up pre-marinating unlike other recipes and think this was a great choice!)
  • 1 can of chipotle peppers in adobo sauce **I used the whole can and diced the peppers up to almost a paste. Next time I will use all of the adobo sauce and maybe 1 or two peppers. My husband loved the spice with the entire can, I didn’t. I recommend using the sauce only (no peppers) if you only want medium spice level. Using a food processor on the peppers will help too so you don’t have chunks of pepper while cooking.
  • 1.5 tbs olive oil
  • 1.5 tbs chile powder
  • 2 tsp ground cumin
  • 1 tbs salt
  • 1 tsp pepper
  • 4 garlic cloves, grated (you can use a food processor too, you want it grated or finely minced)
  • 1/2 red onion, grated (again, you can use a food processor too, you want it grated or finely minced)

All you do is combine all ingredients. Use a food processor if you’re fancy, otherwise just be sure to mince the garlic, onion and any peppers you use- be careful with the spice level! Marinate the chicken for at least an hour, preferably overnight. Grill or saute in a pan until there is no pink in the middle. Be sure not to crowd the pan and cook in two batches when in doubt.

My husband loved this one as well! The flavor was amazing, but for me personally, (as I’ve said a million times already) I will reduce the spice level next time. 

I finished this off with a quick corn and bean salad.screen-shot-2016-10-25-at-10-25-13-am

This time I took a short cut, combining a can of corn, a can of beans, some salsa, a bit of cumin, chile powder and Italian dressing. My mom is the real hero though. She made the most amazing corn salad the other day with the most legit dressing. I’m not taking my short cut anymore. The minor time savings aren’t worth the result. Hers is so much better- and so colorful and pretty. 🙂 I’m going to share it on the blog soon!

screen-shot-2016-10-25-at-10-26-05-am

I topped all of this off with some shredded cheese and was all set! Avocado (if you can find good ones this time of year, unlike me, ugh!), shredded lettuce and sour cream would be great toppings too.

This works so well for meal prep too! Just portion it out and save for later in the week. (insert the ok/perfect hand emoji)

Whats your favorite thing to order from Chipotle? Have you tried recreating it at home?

2 thoughts on “Chipotle Chicken Burrito Bowl (made healthy) | What To Eat Wednesday

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