Tuesday, March 10, 2015

Recipe: Copycat Chipotle Burrito Bowl

Last week while Mike was away at a conference I started getting really jealous about him eating out all the time. If I had enough money and I thought I could restrain from always getting the most unhealthy thing on the menu, I would eat out for every meal. So...when Mike eats out and I don't I hate it!!

I sat around for a while debating making the 20 minutes into town just to pick up some sushi. Then debated heading the 25 minutes in the other direction to get Chipotle. But truthfully, I really didn't feel like making either drive. So I sat and wallowed in my despair until I had an idea! I'll make my own Chipotle bowl!! So I searched through Pinterest and within minutes I was ready. I had planned on making a taco salad for dinner so I had most of the ingredients anyway, but I did have to head 3 minutes to our local grocery store for the second time that day in order to get the rest.

And, I'm not joking when I say...it tasted sooo much like a Chipotle bowl. Needless to say, it fulfilled my craving. The recipe is actually a bunch of different recipes put together based on what you like from the Chipotle menu, but this is how I make mine.

Copycat Chipotle Bowl

Cilantro Lime Rice
• 1 package white or brown boil in a bag rice
• 1 tbsp. cilantro, chopped
•1 tbsp. lime juice
• salt and pepper

Cook rice according to package. Add cilantro, lime, salt and pepper. Mix well.


Pico de gallo
• 6 vine ripe tomatoes
•1/2 red onion, chopped
• 1/3 cup fresh cilantro, chopped
• 2 jalapeƱos, chopped
• 1 tbsp fresh lime juice
• salt and pepper to taste

Add all ingredients into a large bowl. Mix well. Season to taste.

the rest
• 1 lb boneless skinless chicken, diced
• 1 packet reduced sodium taco seasoning
• 2 tbsp olive oil
• 1/2 green pepper, sliced
1/4 red onion, sliced
• 1 can black beans, drained
• 1 can corn, drained
shredded cheese
sour cream

In small saute pan, add 1 tbsp olive oil and peppers and onions. Saute until translucent. (like Chipotle's fajita) In large saute pan, add 1 tbsp olive oil and chicken. Cook over medium high heat until cooked through. prepare with taco seasoning according to taco packet directions. If the chicken creates a lot of liquid, you might want to drain it before adding taco seasoning. 

To make the bowl: Layer rice, fajita, chicken, corn, black beans, pico de gallo, cheese, sour cream. Enjoy!

11 comments :

  1. I am all about the burrito bowl...thanks for the at-home option!

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  2. This looks so delish! I looove Mexican but have a tough time getting it out bc I hate cilantro so I think I need to start making it myself and just leaving it out. Thanks for the inspiration!

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  3. Good call on making your own. We don't have a chipotle down here and I crave it all the time!!

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    1. Definitely try this one out!! So good and tasted so much like the real thing.

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  4. Pico is my FAVORITE mexican food topping. It goes with so many things. YUM!!!

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  5. Pico is my FAVORITE mexican food topping. It goes with so many things. YUM!!!

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  6. Chipotle burrito bowls and burrito salads are my fave! I make something similar at home as well!

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  7. Yum! Such a good idea instead of making the drive!

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  8. Ahhhhh YUM! I don't have a Chipotle nearby but I hear a lot about it in vegan groups on Facebook. The rice and salsa sound amazing and I would just sub some seasoned tofu for the chicken in mine to make it vegetarian. Thanks for sharing! Pinning for future reference!

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  9. We do copycat Chipotle bowls at least once a month with homemade barbacoa. BEST EVER, and so much cheaper than going out. I love finding great copycat recipes!! I'll have to use this pico de gallo recipe next time. YUM! Thanks for sharing with us at Delicious Dish Tuesday!

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  10. We would love your Burrito Bowl! Happy St. Patrick’s Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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