Ranch Chicken Burrito Bowls with Chipotle Avocado Crema

burrito bowlBring all the bros to your yard with a burrito bowl that puts Chipotle to shame – though I actually like Chipotle for a quick, relatively inexpensive and healthy meal option on the go.

Chipotle style burrito bowls are popular among the macro counting ‘IIFYM, bro’ crowd because it’s so easy to customize your plate to exactly what you want on it: more protein and fewer carbs for your day? Just pile on more chicken and go easy on the rice and beans. I used a recipe for cilantro rice and beans here.

This recipe is also easily doubled or tripled if you want lots of leftovers to make it through the week. My 3 boys have begun eating mountains of food, and I was sadly left with no extra chicken. I’m so screwed once they grow into teenagers, right?

I dig this meal for my family too, since everyone can just make their own bowl as they like them. My favorite upgrade to this recipe is the avocado crema, which I found inspiration for via the blog Carlsbad Cravings. I’ve tweaked her Fiesta Ranch Chicken Bowl recipe a bit. I’ve included no nutrient info because it really depends on how you make each component and throw it together. It should be easy enough to guesstimate if you’re a calorie tracker. Enjoy!

 

Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Chipotle Chicken Burrito Bowls with Avocado Crema
Print Recipe
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Servings Prep Time
4-6 people 15 minutes
Cook Time Passive Time
25 minutes 2 hour
Ingredients
Chicken marinade
Avocado Crema
Servings: people
Instructions
  1. Chicken: Pound your breasts to an even thickness with a mallet or rolling pin. I do this with the breasts between sheets of wax paper or just out on a cutting board when I'm lazy. Make the marinade: In a small bowl, whisk all of the marinade ingredients together for the chicken. Add the chicken to the bowl and toss to coat. The chicken can sit out for 20 minutes or you can marinade it in the fridge for a few hours. Crema: Throw everything into the blender. It's just that simple. Salt and pepper afterwards to taste, and thin with a little milk if it's thicker than you'd like. Cooking the chicken: Either on the grill or on the stovetop in a saute pan or grill pan, saute your chicken for around 5-6 minutes per side, depending on how thick your chicken breasts are. Let the chicken rest 5 minutes. Cut on the diagonal into strips or smaller bites to serve. Set out all your ingredients, and eat it all up.
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Lightened Up Cincinnati Chili

photo credit: Wally Gobetz

photo credit: Wally Gobetz

I went to grad school in Cincinnati, and Cincinnati chili is a huge thing there. It sounds weird – the city’s version includes chocolate and cinnamon and is even served on top of spaghetti. What?! But it’s delicious so I just go with it. I adapted a healthy version from Cooking Light to fit my budget and my nutrition goals this week. This version has more chili and less cheese and spaghetti than the original version I remember back in Cincy. But it’s still  a yummy treat. I hope you enjoy it too!

Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Lightened Up Cincinnati Chili
Print Recipe
The original Cincinnati Chili is super yummy but also a calorie bomb. Here's a lightened up version that will taste great too. Adapted from Cooking Light, October 2015. This recipe is for one batch. I often double or triple chili batches for extra freezer meals.
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 40 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. 1. Brown your beef and onion together. Stir in stock, 1 tsp of vinegar, the Worchestershire sauce, and then next 9 ingredients (through tomato sauce). 2. Return to a simmer. Partially cover and cook for 2 hours, stirring occasionally. 3. Stir in beans; cook 5 minutes. Remove from heat. Stir in the remaining 1 tsp vinegar. At this point if you want to freeze your chili, cool off and then prepare to freeze. Combine cooked pasta, 1/4 cup water, and oil in a large nonstick skillet over medium high heat. Cook until water evaporates and the pasta is a little brown. Stir it occasionally for about 12 minutes total time. Coarsely chop noodles. Serve chili with pasta, cheese, and white onion.
Recipe Notes

Cooking Light's version has a serving size of about 1 and 1/4 cups chili, 2 Tbsp. noodles, 2 Tbsp. cheese, and 2 Tbsp. onions. Make adjustments for what you like for yours.

Instead of using a mix of more expensive 14 ounces of 90% lean ground sirloin and 6 oz. 80% lean ground chuck, I kept it simple with just a pound of 85% lean ground beef.

Calories are around 350 per serving with 27g protein, 15 grams of fat, and 27 grams of carbs in the original recipe. This should be very close.

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