Homemade Chipotle Burrito Bowl

Let’s face it, Chipotle knows how to make good food. Their simple menu, assembly line service and fast casual concept draws loyal fans.

Diners prefer Chitpotle over other fast food chains because they can customize their orders and it’s “healthier.” But beware, once you add the guac, cheese and sour cream, the seemingly healthy meal can turn into a calorie bomb.

Even so, there is no denying that Chipotle’s menu is delicious and addicting!

The other day, I was craving a burrito bowl – my go to selection at Chipotle.
Instead of driving ten minutes to the closest location, I decided to make my own.

I mean, how hard can it be? Rice, beans, chicken and chopped vegetables is all you need.

Besides, making your own is more economical. For the price of one Chipotle meal, you can make this recipe instead and feed up to four people.

It’s so yummy I could eat this every day!

Season your chicken generously! I included measurements of the spices for the sake of this recipe, but honestly I just evenly sprinkle the spices directly from its container onto the chicken. When it comes to cooking, you don’t have to be as precise as you do in baking.

If you’re looking to reduce your carb intake, you can totally skip the rice and just make a burrito salad.

Hope you enjoy and satisfy those Chipotle cravings!

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Homemade Chipotle Burrito Bowl

For the rice:
2 cups long grain rice
4 cups water
Juice of one lime
Chopped cilantro
Salt to taste

For the chicken:
1 lb boneless chicken breasts
1 tsp oregano
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp garlic salt
black pepper
1 tb canola oil

Toppings:
Fresh limes
Chopped cilantro
Shredded cheese
Guacamole
1 can corn
1 can black beans
Diced red onion
Diced tomatoes
Chopped lettuce

Directions:

1. For the rice: Rinse excess starch from the rice and cook with water in a rice cooker. Once rice is cooked, fluff the rice using a fork with lime juice, cilantro and salt.
2. For the chicken: Season chicken breasts generously with spices. Heat a skillet with canola oil and sauté chicken until cooked through. 8 – 12 minutes depending on the thickness of your chicken breasts. Once chicken is done, let rest for 5 minutes then dice into cubes.
3. Assemble the burrito bowl by spooning rice into bowls, adding your favorite toppings and placing the chicken on top.

Creamy Chicken, Spinach, Mushroom Skillet Pasta

I made this pasta dish on a whim using ingredients I already had in the fridge. This recipe is easily adaptable with other vegetables and pasta. I used three kinds of cheeses in this recipe and it was wonderful! The cream cheese adds a slight tanginess. I also added a couple of diced hot peppers for an extra kick. This is a quick and easy recipe but make sure you find the biggest skillet you have, because this makes a lot of food!

Ingredients:
1 box penne pasta
2 chicken breasts, seasoned to your liking
2 tb oil, separated
2 cloves garlic, minced
2 cups spinach
2 tb butter
2 tb flour
4 cups button mushrooms, thinly sliced
4 cups milk
4 oz cream cheese
1/2 cup Parmesan cheese
1 cup Mozzarella cheese
salt & pepper to taste

Directions:

1. Boil pasta to desired tenderness. While pasta is cooking, heat pan over medium heat and add 1 tb of oil. Season the chicken breasts and cook for 8-10 minutes or until cooked through. Let chicken rest for 5 minutes, then cut into bite sized pieces.
2. In a large skillet, add 1 tb of oil and minced garlic. Sauté garlic, spinach, and mushrooms until spinach is wilted and mushrooms have softened. Transfer vegetables into a bowl and set aside.
3. In the same skillet over medium heat, add butter and flour and whisk until combined for 1 minute. Add milk and bring to a simmer, stirring constantly. Add in Parmesan, Mozzarella, and cream cheese. Whisk until cheese has melted and sauce has thickened. Season with salt and pepper.
4. Add cooked pasta, spinach, mushrooms, and chicken into the skillet and mix until combined and heated through. Yields 6 servings.

Basil & Walnut Chicken Salad

The first time I had grapes in a sandwich was a year ago when I had a Napa Almond Chicken sandwich from Panera Bread.  Finding grapes in a sandwich was a tasty surprise.  It gave an interesting sweetness that contrasted with the saltiness of the chicken.

I used to rely on cold cuts for sandwiches, but they are quite expensive and not to mention unhealthy. They are full of sodium, nitrates, and other preservatives.  $4 a pound for a bunch of chemicals?  No, thank you!

Now, I always use chicken breasts for sandwiches.  They are healthy and so versatile!  Lately, I have been addicted to this basil and walnut chicken salad.  So addicted, I have made it at least 6 times this summer.  The grapes provide a nice burst of juicy sweetness, while the celery, onion, and walnuts offer a nice crunch.  For a low-fat version, use Greek yogurt.  You can also swap the walnuts for pecans or almonds!

I toasted my walnuts to bring out the flavor.

On a toasted tortilla.  Yummy!
Or on a roll with avocado!

Basil & Walnut Chicken Salad
Adapted from Lauren’s Latest

1 cooked chicken breast, diced
1 cup red grapes, sliced
1 stalk celery, diced
1/2 cup onion, diced
1/3 cup toasted walnuts
1/4 cup chiffonade basil
1/2 cup mayonnaise
salt & pepper to taste

Combine all ingredients and serve on a sandwich.