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Burrito Bowl

Every time my boyfriend and I go to the states we always seek out Chipotle on our route. We put in our US sim card and start the search for the nearest one. It’s seriously my favorite restaurant, if only they had one in Montreal. It’s fast, healthy, filling… and did I mention? Delicious! They have opened other “similar” restaurants in our area like Quesada and Mucho Burrito, but so far nothing quite lives up to my love for Chipotle.

Obviously, I think to myself I could totally make this myself! While Tyler was in Poland in October I played around with the recipe and found what I felt was pretty close to our favorite pit stop. I recently experimented and made it with quinoa, which is normally a favorite, but not in this recipe! The rice really adds a better less mushy texture to the bowl.

Ingredients

  • 4 large chicken breasts, cut into 1″ cubes (or 8 small)
  • ¼ tsp. cumin
  • ¼ tsp. coriander
  • ¼ tsp. oregano
  • ¼ tsp. garlic powder
  • ¼ tsp. chipotle powder
  • ¼ tsp. salt
  • 2 cups brown rice, cooked
  • 1 cup black beans, soaked and cooked
  • 2 cans corn niblets
  • 1 cup salsa
  • 3 cups romaine lettuce
  • 1 cup Greek yogurt
  • 1 recipe easy guacamole

Directions

Two-Three hours before you cook this recipe soak black beans, you can also use canned if that’s easier for you. Cube chicken breasts, evenly seasoning them with spices. Cook on stove top until cooked through, place aside. While you’re cooking the chicken you can start the rice and cook beans. Once all your components are ready you can assemble your burrito bowl!

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