Make it at Home: Chipotle Burrito Bowl with Tina Radcliffe
I love Chipotle’s Burrito Bowl, and I have discovered how to make it fast, healthy and delicious at home.
This recipe is for two. Double or triple as needed.
I used 1 large chicken breast, but I have also used steak and you vegetarians can use cubed zucchini and strips of fresh red onion. I’m sure shrimp would work and pork.
Pinto or black beans (I like black beans, hubby likes pinto so we open both)
Pico de Gallo
Grated Pepper Jack Cheese
Minute Ready to Serve, Brown Rice –one cup serving per person (each package comes with two serving size cups)
Chopped romaine or bib lettuce- optional.
Chips and salsa on the side-optional.
Sprinkle the chicken on both sides with Taco Seasoning and then grill the chicken. I use a Hamilton Beach Indoor Grill because it’s still 106 degrees here at dinner time.
While the chicken is cooking to 180° (per cooking thermometer), prepare your ingredients and heat your beans.
Chop the chicken into nice ragged squares.
This is half a chicken breast. Plenty for one person.
Heat the rice for 90 seconds.
Add one rice container to your bowl. Then add beans of choice and top with chicken. Then I let everyone add the toppings themselves. You can individualize this with your family’s favorite toppings.
This is absolutely delicious and good for you as well.
Tina Radcliffe writes fun, inspirational romance for Love Inspired. She is a 2014 ACFW Mentor of the Year finalist and a 2014 Carol Award finalist in the short novel category, with her first Paradise book, Mending the Doctor’s Heart. Her latest Paradise book, Stranded with the Rancher is a September release.