Bring 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
Dope burrito bowls put the fast food varieties to shame. Customize your bowl for a healthy, filling meal full of flavah.
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.
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.