Make This Chipotle Burrito Bowl Copycat However You Like!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt reduces calories while maintaining creaminess

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is high in protein and fiber

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor without dairy

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost

Mix 1 tbsp cumin, 1 and 1/2 tbsps oregano, 1 tbsp garlic powder, 2 tbsps neutral oil, 2 tbsps diced chipotle peppers, salt and pepper in a mixing bowl.

Place halal chicken breast in a Ziploc bag with the marinade and massage until covered. Let marinate in the fridge for about 1 hour.

In a rice cooker, add 2 cups washed rice, 1/2 cup lime juice, and enough water to just cover the rice. Add 1/4 tsp salt and whisk.

Cook the rice in the rice cooker while preparing pico de gallo.

Chop 1 heaping tbsp cilantro finely and add to a mixing bowl.

Dice 1 yellow onion and add to the bowl with cilantro.

Cut 4 on the vine tomatoes into small cubes and add to the bowl.

Dice 2-3 jalapenos and add to the bowl.

Add 2 tbsps lime juice, salt and pepper to taste, and mix everything. Cover and refrigerate.

Grill 2 packages of organic corn in a grease grill basket until charred, then remove from heat.

Grill the marinated chicken until cooked through and charred, then remove from heat and let rest for 5 minutes.

Chop the rested chicken into bite-sized pieces.

In a serving bowl, add cooked rice mixed with 1 tbsp chopped cilantro.

Top the rice with homemade pico, pinto beans, grilled corn, freshly shredded Monterey Jack cheese, and the grilled chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens