If you know Rob or me, you know that we can’t get enough Mexican food… and that we had a very bad habit of (at least) once-weekly Chipotle runs. I don’t think Chipotle is necessarily bad for you, but it certainly can be depending on how you build your bowl. Plus, all those weekly Chipotle outings added up money-wise:
I mentioned on my meal-planning post how Rob and I have been eating out a lot less because we now plan our meals out ahead of each week, but we also found a way to have Chipotle right at home – a little bit healthier and less expensive! It also takes less than 20 minutes to prepare the meal, so you know I love that. But here’s the thing: Rob and I actually prefer our copy-cat version of Chipotle bowls to Chipotle itself. I know, *gasp.* Since we started cooking this meal about four months ago, I think we’ve gone to Chipotle once or twice, but we eat this dish at home once a week. This is a big deal for us :).
So — you should try this version and let me know if it satiates your Mexican/Chipotle cravings like it does ours!
Serves: 2 people
Time: 20 minutes
Here’s what you need:
(you can pick and choose based on preferences; we don’t always cook the rice)
1 large chicken breast
1/2 teaspoon each: fajita, chipotle, and onion seasonings
1/2 cup corn (I love Trader Joe’s frozen fire-roasted corn)
1/2 cup uncooked brown, long-grain rice
juice from 1 lime (if cooking rice)
1/4 cup chopped cilantro (if cooking rice)
1/4 teaspoon cayenne pepper (adjust to your liking)
1/4 teaspoon garlic salt (adjust to your liking)
1 jar of your favorite salsa
a few pinches of your favorite shredded cheese
Here’s what you do:
Rice: If you are making the rice, bring 1 cup of water, a dash of salt, and a tiny drizzle of olive or canola oil to a boil. Add in 1/2 cup of rice and turn heater to low. Cook for approximately 15 minutes and fluff rice. Add in lime juice and chopped cilantro and mix well.
Chicken: While the rice is cooking, pound out the chicken breast (I use a Ziploc bag and a wine bottle since I don’t have a meat hammer) until it is thinned (half an inch to an inch thick) and evened out. Spray your pan with olive oil and place chicken in the pan. Sprinkle fajita, chipotle, and onion powder on top of chicken, then turn over and repeat with seasonings. Set heat at medium and cover with a lid. After a few minutes (about 4-5), check your chicken and flip it. Allow to cook all the way through for another few minutes. You can always cut it open to ensure it is cooked or use a meat thermometer. Once it is finished, chop the chicken into bite-sized cubes. Cooking it like this ensures tender and juicy chicken!
Corn: bring a cup of water to a boil and add in frozen corn. Turn to medium-low and cook for 5 minutes. Drain water with a strainer.
Guacamole (like Chipotle’s, but somehow better): While your rice and chicken are cooking, halve your avocado and scoop it out into a bowl. Add a dash of cayenne pepper (adjust to your spiciness liking) and a dash of garlic salt. Mash until smooth. Voila!
Fill your bowls with the rice, chicken, guacamole, corn, cheese, and salsa. You can also saute onions or peppers to add to your bowl if you wish.