DIY Chipotle Burrito Bowls

It’s been a few weeks since I’ve posted! Brandon and I are in the middle of a move/job change, and things have been a little weird around the house lately… especially food wise. But since we can’t live on frozen pizza and I’m sure my mom is tired of cooking for us, I decided it was time to break out the pots and pans for some delicious DIY Chipotle Bowls.

I don’t know if it’s a universal thing, but Chipotle is a big deal here in Ohio. People go nuts for Chipotle… me included. I’m a little ashamed at how many times I’ve stood in a long line waiting for the place to even open. Opting not to drive 40 minutes to the closest town with Chipotle and trying to avoid the lines and cramped seating, we decided to try our own recipe at home. Here’s how to achieve yummy copycat Chipotle from the comfort of your own kitchen.

DIY Chipotle Burrito Bowl

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YOU’LL NEED:

Chicken

  • 1 tablespoon vegetable oil
  • 2 chipotle peppers in adobo, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ red onion, chopped
  • 3 boneless, skinless chicken breasts

Rice

  • 1 teaspoon vegetable oil
  • 1 cup of rice of your choosing (we prefer brown)
  • 2 cups water
  • 1 lime
  • freshly chopped cilantro
  • salt to taste

Corn Salsa

  • Two cans sweet corn
  • 1 jalapeno pepper, finely chopped
  • 1 serrano pepper, finely chopped
  • Juice of ½ lime
  • freshly chopped cilantro
  • ½ red onion, finely chopped
  • salt and pepper to taste

Other Toppings (we used)

  • 1 cup black beans
  • guacamole (2 avocados, ½ cup sour cream, salt)
  • mozzarella cheese

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YOU WILL:

Chicken

  • Combine all the ingredients in a bowl, making sure to stir and coat the chicken evenly
  • Place the mixture in the fridge to marinate for at least an hour
  • Heat stove to medium high and cook the chicken for about 5 minutes on each side, or until the chicken is cooked
  • Remove, let rest for a few minutes, then chop into small pieces

Rice

  • In a saucepan, heat the oil over medium heat
  • Once hot, add the rice and lime juice and sauté the rice for about a minute to toast it
  • Add the water and bring the rice to a boil, then cover and reduce heat
  • Cook until rice is tender and water is absorbed
  • Add cilantro and fluff

Corn Salsa

  • Drain the corn and pour into a large bowl
  • Add the finely chopped jalapeno and serrano peppers
  • Add the finely chopped red pepper
  • Add cilantro
  • Add the juice of half a lime (or more, if you want)
  • Add salt and pepper to taste
  • Mix well

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So there you have it! Our DIY Bowls, which admittedly, tasted pretty darn close to the real thing! I make a quick and easy guacamole that’s just avocado and sour cream, but I know it’s not true to Chipotle. It still tasted yummy! I know the recipes seem like a hassle and are overwhelming at first, but when you get cooking, it’s pretty quick and painless. When preparing the rice, go the extra steps to make it without instant rice. And of course, if you like peppers, salsa, lettuce, etc. with your bowls or burritos, add em! The more the merrier when it comes to Chipotle. Not really. Then your burrito rips. Nobody likes a broken burrito.

Copycat Chick-fil-A Chicken Bites

It’s been nearly two weeks since I’ve done a post! I have cooked in the past two weeks- don’t think I let my husband starve. I’m just growing increasingly more frustrated with my inability to photograph food. A) I use my iPhone camera and B) I typically cook dinner at 10 pm and there is no natural lighting. I know from personal experience that if the picture isn’t good, I’m not very likely to try the recipe. My goal with the blog is to share ALL the good foods, so terrible pictures don’t help very much.
I decided that these chicken bites deserved a post, even with a bad picture. Full disclosure, Brandon and I have never had Chick-fil-A, so I don’t know what to compare these to. But! They are delicious little chicken bites!

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Copycat Chick-fil-A Chicken Bites

You’ll need:
– 2 large chicken breasts, diced
– ¾ cup milk
– ¼ cup dill pickle juice
– 1 egg
– 1 ¼ cups flour
– 2 tablespoons powdered sugar
– vegetable oil
– salt and pepper

You will:
– Whisk together the egg, milk and pickle juice and pour it into a large bowl or big ziplock bag
– Add the chicken and let the pieces sit for 2-4 hours
– Combine flour, powdered sugar, salt and pepper (just a few pinches) in a large ziplock bag & shake to combine all the ingredients
– Add the chicken chunks to the bag and shake to coat the pieces completely
– Heat oil in a large skillet on medium high (make sure it sizzles and doesn’t pop when you add your pieces)
– You will cook the chicken in a few batches, as not to overcrowd the pan, so add the first batch and cook until golden brown on one side, then turn to cook the other
– Remove chicken to a plate
– Add more oil and cook the next batch, repeat if necessary

So on my first batch; I adhered to the recipe which said 3-4 minutes on each side. As you can see, some of my pieces got um… crispy. They still were delicious, which speaks to the tastiness of the recipe. I should know better by now that I know how my oven cooks and sometimes 3-4 minutes is way too long for my hunk of metal. Just be alert when cooking these things!
I totes cheated with cooking and brought home fast food fries and honey mustard from work. My work schedule has been crazy and I haven’t had time to cook, so even making part of dinner was a big victory for me. I’ve got a few more weeks of a crazy schedule ahead of me, and I’m hoping our bellies don’t suffer!