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Welcome to day TWO of Mexican food week. If you missed day one, here is the recipe
for my Chicken, Bacon and Ranch Stacked Enchiladas from yesterday.
My husband and I simply LOVE Chipotle restaurant
and our favorite thing to order is the burrito bowl. I created them at home this week and I’m so proud of this recipe! They were so easy to make and tasted very similar to the original and amazingly delicious Chipotle bowls… and even my husband agreed (sometimes he can be a tough customer 😉 ). The chicken turned out super tender and was seasoned perfectly to our taste.
This is a great fix for a Chipotle craving and has all of our favorite flavors, including the cilantro lime rice
that I posted in the past. I used homemade guacamole on to top off these bowls which made them even better. This will go into my regular menu rotation!
P.s. I forgot to add the cheese before I took my pictures, but you get the point! 🙂
*serves 4 as main course*
1 recipe for Cilantro Lime Rice
1 pound chicken tenderloins or breasts, cut into bite-size pieces
2 tablespoons extra virgin olive oil
2 teaspoons Adobo seasoning (red top)
1 pinch paprika
salt and pepper, to taste
1 can (14 oz. or so) black beans, drained, rinsed, and seasoned with salt & pepper
1 small can sweet corn
1 tomato, diced (can also use can of diced tomatoes with chiles)
1-2 cups fancy shredded cheddar or Monterey Jack cheese
4 teaspoons chopped fresh cilantro
Other Toppings Of Choice:
pico de gallo
plain sliced avocado
Cook cilantro lime rice according to directions.
In a large saute or frying pan on med-high heat add 2 tablespoons Extra Virgin Olive Oil. Add diced chicken. Season with salt, pepper, paprika, and Adobo seasoning.
While chicken is cooking, peel avocados and make your guacamole if you are doing this step (or just slice avocado for adding on top later).
Open cans of black beans and corn and put in small bowls. If you’d like, you can warm, the can of beans and corn (not together).
Once chicken and rice is done, you can start plating.
To Assemble: Spoon the rice into each bowl, followed by the chicken, then the toppings you choose. End with a sprinkling of fresh cilantro on top of each bowl!
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Yum! This burroto bowl sounds and looks delectable!
Shashi, thanks so much! I appreciate your nice comment and that you stopped by 🙂
Looks delicious! And I love your bowls!!
Thanks! I love them too! They are pampered chef.
You’ve inspired me to make
I love recreating restaurant food at home! It’s so much healthier and you know exactly what’s in it. This looks like a great, flavorful dinner!
Me too! It’s my favorite thing lately 🙂
One of my favorites at Chipotle, pinning and making!
Mine too! Well, I love it all 🙂 But the burrito bowls are my latest addiction.
Such a great idea of eating burrito without the tortilla. This sounds so good for lunch right now. Thanks for the recipe Ashley! 🙂
It saves loads of calories!
YOU ARE SERIOUSLY MAKING US DROOL OVER EACH AND EVERY MEXICAN CREATION IN YOUR KITCHEN….IF WE DON’T MAKE THEM SOON WE WOULD SEE THEM IN DREAMS TOO WE GUESS….DELICIOUS MEXICAN DELIGHTS…KEEP THESE DAINTIES COMING 🙂
You are too kind!! And I will keep ’em coming, don’t worry 🙂
I love Chipotle, but I have to admit I never had their burrito bowls. Will have to try next time I go, great recipe 🙂
Happy Valley Chow
They are awesome and save like 300 calories from eliminating the tortilla!
Nice burrito bowl! I have to say I’m loving Mexican week!
Aww thanks, John!
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Where did you get your adobo seasoning??
Hi Christy! I found it in the international section of my grocery store (Wegmans).
Just made this bowl for dinner tonight and it was AMAZING! Thanks so much for this wonderful recipe! Adding it to our dinner rotation!
Thank you so much for taking the time to comment and let me know! So glad you enjoyed it!
My husband loves Chipotle, and we always get the bowls. Will definitely have to try this at home!