If you know ONE thing about me, it's that I cannot live without Chipotle. Whatever witchcraft they put in fast food to make people addicted is what they put in Chipotle's food. Yes, the food is amazing, but I feel like it's one of the few places I can go to eat where I don't have to worry as much about what's in the food itself. Also one of the few places that will serve you real food. Like veggies instead of pink nugget slime.
But for some reason, I never considered making my own "Chipotle" at home until I was visiting my best friend's in-laws and they made homemade burrito bowls for dinner.
I should warn you, I'm not a recipe follower, unless it's something I have no idea how to make. These bowls are so easy that I didn't bother with measurements. You really just add in what sounds good to you. Also, I didn't use any copycat recipes for Chipotle ingredients; actually I just used whatever I already had in my kitchen.
In my bowl I used:
- 4 servings of all-natural, hormone-free chicken breasts
- A 32oz carton of organic chicken broth
- Taco seasoning (I used chili powder, cumin, garlic salt, salt & pepper, and paprika)
- 4 servings of brown Minute Rice
- The juice of 2 limes
- A ton of organic cilantro
- A 15oz can of organic black beans
- An 8oz can of organic, whole-kernel corn w/ no added salt
- A package of organic grape tomatoes
- Jalapeño ranch salad dressing
(makes 4 bowls)
To prep the chicken, I put 4 servings into my slow cooker, added just enough chicken broth to cover everything, threw the taco seasoning on top, and cooked the chicken for 5-6 hours on low. When it was done, I used forks to shred the chicken. I wanted to use pork butt to make carnitas, but I'm not ready for that yet. I just got to the point where I can touch raw chicken.
I made 4 servings of brown rice according to the package directions, then added lime juice, salt & pepper, and cilantro before serving.
To make the salsa, I drained the beans and corn, mixed them together, and added some lime juice and taco seasoning.
After that, I put the bowl together! Rice first, then chicken and salsa. I threw some chopped grape tomatoes on top, even more cilantro (my favorite!!!!) some jalapeño ranch dressing, another shot of lime juice, and more pepper on top. I didn't have any shredded cheese or that would definitely have been in the mix.
Since the recipe made 4 bowls, I put the chicken, salsa, and rice into tupperware containers and warmed everything up the next night we had them. The leftovers kept just fine for 2 days.
And that's about it! Bowls like this are so customizable that you can really do whatever you want with it. I'm not a fan of jar salsa on anything but tortilla chips, but that's an option. Sour cream, shredded cheese, green onions, any onions at all (I didn't have any), taco sauce, or guacamole would all be great to use. I recently moved, so I have nothing in my kitchen. We'll get there.
Thanks for reading and enjoy the weekend!