This is one of my favorite go-to meals to batch cook. It’s simple, relatively quick, and delicious because it’s Mexican-themed. I also love Chipotle and this was inspired by the burrito bowl I always get when I go there (though I don’t make it exactly like Chipotle’s every time). And while I’m talking about Chipotle can I just mention that it’s probably one of two fast food places that I allow into my healthy diet on a semi-regular basis. The other one being Chik-fil-a when I’m craving a salad. Chik-fil-a has amazing salads. Chipotle though – I consider healthy because they use natural ingredients, no GMO’s, and pasture-raised meats free of antibiotics and hormones. AND I only eat half my burrito bowl at a time which is pretty much the perfect ratio of macros for after a workout (sans guacamole because that’s too much fat…but sometimes I splurge).
I don’t always make it as complicated as the full-on copycat Chipotle version because sometimes I’m lazy and cook the chicken in a Crockpot the night before or I don’t have limes and cilantro to make the rice so it stays plain. I also skip the cheese on occasion because of fat (or use low fat cheese…it’s just not as good. I can admit that.) I promise though, if follow this recipe and add some homemade guacamole and you’ll get a bowl that tastes very much like what you might eat at Chipotle. The only part I haven’t quite acheived Chipotle-level perfection on is the chicken and that’s simply because chicken breast tends to dry out so easy and not hold flavor very well. I’m working on trying new ways to cook and season it to get it just right, but stay tuned for those updates. And if you have any of your own ideas, feel free to try them out and let me know of any success you might have.
Also, I have my own homemade guacamole recipe that I’m in love with. It’s really simple but I don’t have it up here yet. If you’re curious, literally all I do is mash up one avocado, add some salsa, juice from 1/2 a lime, fresh cilantro and sprinkle in some garlic powder. Mix it up well and enjoy. In most cases, I use salsa on top of these bowls – the guac is kind of a special treat because it does add more fat than I usually need.
A note on the salsa – Harris Teeter sells my favorite salsa and I will probably never buy a different kind. It’s foundin the refrigerated area in the produce section and it just says “Fresh Salsa” on it. You can get the spicy version or not spicy version. The spicy kind is WAY TOO SPICY for me and that says something because I do like a good amount of spice in my food.
Copycat Chipotle Burrito Bowls
- 2 lbs boneless skinless chicken breast
- 1 large onion red for authentic Chipotle-style but I use white ones sometimes if it's what I have on hand
- 2 bell peppers or 1 bag mini sweet peppers
- 1 can black beans drained and rinsed
- Juice from 1/2 a lime
- 1 tbsp chopped fresh cilantro
- 3 tbsp taco seasoning
- 1 tbsp fresh oregano or 1 tsp dried
- Guacamole salsa, or pico de gallo*
- Shredded Mexican cheese or crumbled Queso Fresco
For the rice
Bring 2 cups of rice and 4 cups of water to a boil on high heat
Change heat to Low and place a lid on the pot
Leave rice to cook for 20 minutes
Remove from heat, remove lid and set aside while cooking the veggies and chicken
Before serving, add lime juice and chopped cilantro. Stir well.
For the Veggies
Chop peppers and onions to desired sizes (strips are how Chipotle cuts them)
Toss veggies in a bowl with 1 tbsp olive oil and coat with oregano and salt
Cook veggies over medium heat in a large saucepan, stirring occasionally for about 15 minutes or until they are soft enough for your liking.
For the Chicken
Season cubed chicken generously with taco seasoning
Heat 1 tbsp olive oil over medium heat
Place chicken in the skillet. Cook for about 4 minutes then flip the pieces over. I like to stir it up a periodically too to make sure all the pieces are cooking evenly
When chicken is done, add the cooked veggies and beans and stir together
Serve in a bowl over the rice and add desired toppings