May 082012
 

Hello everyone! Happy Tuesday 🙂 I hope your day is going well…mine has been very busy and productive! Even though I’m busy at work, I promised I would share my recipe from last night’s dinner and a promise is a promise! So, without further ado, I give you….Chicken Burrito Bowls!

Recipe

I don’t know about you, but Chipotle is one of my favorite “fast food” restaurants. I love that you can choose exactly which ingredients you want and switch up the flavors each time you go. While I generally try to get the healthiest options available (which is made easier by Chipotle’s recent addition of brown rice! Thank you Chipotle!), I knew I could make an even healthier version of my favorite chicken burrito bowl at home. So, whether it’s the spicy chicken or the sweet corn that tickles your taste buds, try this at-home version of Chipotle’s burrito bowl and get your Mexican fix without all the calories! Yay!

To make this dish I first combined brown rice with water and brought it to a boil over high heat. Once it was boiling, I turned the heat down to low, covered the rice, and let it cook for about 25 minutes.

While the rice cooked I started bringing together all the rest of the ingredients that would go into my burrito bowl. First I chopped a small onion, a medium-sized tomato, and some cilantro and combined it with lemon juice in a small bowl. Lime juice probably would have been better, but I didn’t have any on hand and the lemon tasted fine.

I set this mixture aside and let the flavors come together as I prepared the rest of my ingredients.

Next I opened a can of sweet corn and black beans. I made sure to get the low sodium kind because canned veggies are usually loaded with salt. Bleh. No thank you! I’ll add my own salt thankyouverymuch.

I poured these into separate bowls and gave them a quick nuke in the microwave. Once they were hot, I set them aside with my tomato mixture so they’d be all in one place when I was ready to add them to the rice.

Then I got started on the chicken. I made a quick rub from cumin, paprika, Mexican chili powder, and a little bit of cayenne pepper. I rubbed this on three small boneless, skinless, chicken tenders and cooked them up on the George Foreman.

They cooked up really quickly and once they were done I chopped them up and set them aside. Then I just had to wait for the rice to finish cooking!

As soon as it was done I dumped in the tomatoes, corn, and beans and mixed everything together.

Then I scooped the rice mixture into two bowls and topped it with the chicken! I added some extra cilantro for garnish (mostly because my cilantro plant is growing like crazy and I wanted to use more).

These were so good and really mimicked the flavor of Chipotle! The spicy chicken gave the dish a nice kick and the sweet corn balanced it out. Fabio couldn’t stop raving about how good it was and went back for seconds! He also topped his with shredded cheese but I omitted this to save calories. This really is an easy and tasty dish so you should try it out!

Chicken Burrito Bowls (inspired by Chipotle)

Serves three one hungry boy and his girlfriend

Ingredients

  • 1 cup brown rice
  • 2 cups water
  • 1 small onion, diced
  • 1 medium-sized tomato, diced
  • 1 bunch of cilantro, chopped
  • 1 tbsp. lemon/lime juice
  • 1/2 can sweet corn
  • 1/2 can black beans
  • 3 boneless, skinless chicken tenders (or other type of chicken breast)
  • 1/2 tsp. cumin
  • 1/2 tsp. Mexican chili powder
  • 1/2 tsp. paprika
  • 1/8 tsp. cayenne pepper

Instructions

  1. Combine brown rice with water in a pot. Bring the water to a boil and then cover the rice and reduce heat to low. Cook for about 25 minutes or until water is absorbed and rice is tender.
  2. Combine chopped onion, tomato, and cilantro in a bowl. Mix well and add in lemon/lime juice. Set aside.
  3. Pour 1/2 can sweet corn into a separate bowl and heat in microwave for 1 minute. Repeat with 1/2 can of black beans. Set bowls aside.
  4. In another small dish, combine cumin, paprika, Mexican chili powder, and cayenne pepper. Rub spice mixture on both sides of chicken breasts and grill until chicken is no longer pink in the middle. Remove chicken from grill and slice into bite-size pieces.
  5. When rice is done, add in tomato mixture, corn, and beans. Stir to combine.
  6. Serve rice in small bowls and top with chicken. Garnish with extra cilantro, if desired.

That’s it! Super easy, huh?

So now let me hear from you. Do you like Chipotle? What’s your favorite fast-food option? Do you ever try recreating your favorites at home?

 

 

 Posted by on May 8, 2012

  4 Responses to “Chicken Burrito Bowl”

  1. haha “Feeds one hungry boy and his girlfriend”, too funny! I LOVE Chipotle, but sadly there aren’t any near me. I might have to try making this myself since I’m missing my beloved Chipotle so much! Plus they are so pricey and this is a much cheaper option!

  2. Yesss you should try it!! It’s so easy and good! And seriously his serving was GIGANTIC. I was so excited to have leftovers for lunch until he gobbled up the rest. Bummer 🙁

  3. This was delicious! Tasted just like Chipotle’s!

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