Alright folks. It's been way too long since I posted about anything up in this joint. I apologize profusely. Time flies when you're having fun and living life to the fullest. This post will not be about "New Year, New Me" crap. Yes, it is a new year and I do have new goals, but the real star of this post is Chicken Burrito Bowls. If you have been following me on Instagram or Facebook, you know that I am obsessed with Chipotle. God only knows why, but yes, it's true. It's healthy(ish) and easy for on-the-go meals which basically every meal for me nowadays AND most importantly, tasty. Like mouf party delicious.
Chipotle is pretty reasonably priced too...if you don't go there all the time like I used to. I've tried to become more frugal and started budgeting (before the new year...) with a fantastic app called YNAB (You Need a Budget). More on that later. Anyway, becoming more frugal has caused me to become more creative with food options. I mean I was always creative with food to begin with, but this encouraged it even more. So I wanted to figure out a way to eat more Chipotle but not spend as much money. Enter in the Chicken Burrito Bowls.
To test this recipe out, I had to go to Chipotle to savor the flavors and see what I could pull out of the taste test for this recipe. Once I had a full belly and ideas swarming through my head, it was time to get to cookin'! Not only is this recipe really easy to make, it's also very inexpensive. Two of my favorite things when cooking! 😀 Every time I post a picture of this on Instagram, Twitter or Facebook, people are always asking for the recipe so I figured it was about time to get it up on the blog. The key is portion control. So here you go. You're welcome. 😉
Chicken Burrito Bowls
Prep Time: 10 minutes
Cook time: 25 minutes
- 1 package of chicken thighs (or breasts)
- 1 package of cherry tomatoes
- 1 can of corn (can be fresh or frozen)
- 1 can of black beans (I like Trader Joe's Cuban style beans)
- 1 cup of rice (white or brown - I prefer white rice)
- 2 cups of chicken stock
- 1 jar of your favorite salsa
- Mrs. Dash Southwest Chipotle seasoning
- Salt & pepper to taste
- Cotija cheese
- Cilantro Salad Dressing
- Green onions
- Rice - I usually start the rice first so it's cooking in the background while I'm prepping everything else. For brown rice, follow package instructions. For white rice - bring 2 cups of chicken stock to a boil in a sauce pan. Once liquid comes to a boil, reduce heat to low, add 1 cup of rice and cover with a lid. Set timer for 15 minutes. Once the timer goes off at 15 minutes, remove from heat and let sit for another 10 minutes. DO NOT REMOVE the lid. Just don't.
- Chicken - While the rice is cooking, it's time to prep the chicken. I will use my George Foreman because it's convenient for me and ridiculously easy. I'm all about the easy way out when cooking. You can use an outdoor grill or the stove top to cook your chicken. Pre-heat your grill/George Foreman/stove. Sprinkle Mrs. Dash Southwest Chipotle seasoning and salt liberally on each side of the chicken thighs. If using a George Foreman, place Chicken on grill and set timer for 10 minutes. If using a grill/stove, you can probably get away with 10-12 minutes depending on heat. You want to make sure there is no pink in center of chicken. Salmonella is no bueno. Once chicken is cooked, put on a plate and set aside.
- Burrito Bowl fixings - If you are using canned corn, drain and rinse the corn. Set aside. If using flavored black beans, do not drain. If using plain black beans, rinse and drain. Rinse and drain cherry tomatoes. Cut them in half if you so choose.
- Putting the burrito bowls together - This is how I will typically layer my burrito bowls, but feel free to it your way! In a serving bowl, start with 1/2-1 cup cup of cooked rice, add 1 chicken thigh diced, 1/2 cup of cherry tomatoes, 1/4 cup black beans, 1/4 cup corn, 1/4 cup salsa, 1/2 an avocado sliced and if I'm feeling up to making it, 2 tbsp of my cilantro salad dressing.
- Proceed to mix ingredients and then let the mouf party begin!