CHIPOTLE Burrito Bowl | Homemade Recipe

grilled chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat and higher in protein.

Chop one chipotle pepper very small and add it to a bowl with 2 teaspoons of adobo sauce.

Mince 2 garlic cloves into the bowl, add 1/4 cup of extra virgin olive oil, squeeze in the juice of half a lime, and add 1 teaspoon of honey.

Add 1 teaspoon each of cumin, oregano, chili powder, salt, and black pepper to the bowl and mix everything together.

Add 1 pound of boneless skinless chicken thighs to the marinade and coat well, then refrigerate for at least 2 hours.

Cut and scoop out 3 small or 2 large avocados into a bowl and mash them with a fork to desired consistency.

Dice half of a red onion and add it to the bowl with the avocados.

Peel and finely dice a garlic clove and add it to the guacamole mixture.

Dice a jalapeno (with seeds for heat) into small cubes and add it to the bowl.

Chop about 2 tablespoons of fresh cilantro and add to the guacamole, then season with 1 teaspoon of salt and a pinch of cayenne pepper.

Squeeze the juice of a fresh lime into the guacamole and mix until combined, adjusting salt and lime as needed.

Finely dice half of a red onion for pico de gallo and add to a bowl.

Core and seed 2 ripe tomatoes, then dice them into small cubes and add to the bowl.

Mince a garlic clove and add it to the pico de gallo mixture.

Remove seeds from half a jalapeno, chop it, and add to the bowl.

Chop about 1/4 cup of cilantro and add to the pico de gallo.

Squeeze the juice from half a fresh lime into the pico de gallo, season with 1/2 teaspoon of salt and 1/4 teaspoon of chili powder, then stir together and let chill.

Heat a skillet over medium-high heat and add 2 sweet yellow corns brushed with olive oil, cooking until browned on each side.

Remove the corn from the skillet, slice off the kernels, and add to a bowl.

Add about 1 teaspoon of finely chopped jalapeno, 2 tablespoons of fresh chopped cilantro, and the juice from half a lime to the corn, seasoning with 1 teaspoon of salt and stir well.

In the same skillet, add 1 tablespoon of olive oil and heat, then add 1/4 cup of finely chopped red onion and sauté for about 2 minutes until softened.

Add 1 tablespoon of chopped jalapeno and cook for another minute.

Add 1 can of black beans and cook for about 3 minutes until heated through, then add 1 teaspoon of salt, 1/2 teaspoon of cumin, and a squeeze of lime juice, mixing well before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens