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.

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Honey Lime Chicken Skewers

I was beyond excited to try this recipe. I’m pretty sure everyone around me, especially at work, hated me for a span of 3 days because this is all I talked about. I’d drop it casually in conversation or just blatantly flail my arms around while screaming about honey and lime chicken skewers. Everyone can rest easy now because I made them for dinner tonight. Actually, no, they can’t rest easy… because I’m going to be talking about these things for a solid week.

A delicious mix of sweet and spicy, seared to perfection, these skewers make for the perfect meal.

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Honey Lime Chicken Skewers

You’ll need:

  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • juice of one lime
  • 1 ½ tablespoon garlic powder
  • Salt and pepper, to taste
  • ½ teaspoon red pepper flakes, to taste
  • 2 tablespoon cilantro
  • 1 pound skinless, boneless chicken breasts, diced

You will:

  • In a bowl – combine soy sauce, salt, pepper, honey vegetable oil, garlic, lime, red pepper flakes, and 1 tablespoon of cilantro
  • Place chicken in the marinade – cover and place in the fridge for at least one hour
  • Place chicken on skewers and heat on a grill or fry pan – cook each side for a couple minutes

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We served the skewers over a bed of white rice with some fried and seasoned potatoes.

I left the lime in the marinade bowl, cut up, instead of tossing it. I don’t know if it actually made a difference or if it was just a mental game. It also was marinating for 6 hours. I had Brandon put it in before he left for work, and I took it out as soon as I got home.

Alton Brown (Good Eats is now on Netflix!!! So I’ve been binge watching it, along with all the other goodies they added) said marinating anything for more than 2 hours is almost pointless because the meat can only  retain so much flavor. Honestly, I only leave things in so long because of scheduling conflicts. Brandon and I work staggered second shifts, he goes in a few hours after I do, making it hard to cook most of the time.

We are becoming more adventurous with our cooking. Some stuff doesn’t end up on the blog- like the yummy fresh salsa I made yesterday- just because I don’t think it’s particularly exciting enough to warrant a post. We also replaced our blender with a new and better version that doesn’t have a seal I can lose (whoopsy), and have experimented with lotsa smoothies already. I’m not sure if anyone is interested in those recipes, but I will also start to post them a little. Who doesn’t love a good smoothie recipe?!?!

Okay- so to sum this post up…

Honey lime chicken = good.