Make a Chipotle Bowl at Home! Includes Price Comparison!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but is usually pricier.

avocado

💰Cheaper: guacamole

Guacamole can be a more affordable option when avocados are expensive.

Trim off any fatty bits from 8 boneless skinless chicken thighs and place them in a bowl.

Add 1/4 cup of oil, 1/4 cup of water, and one packet of chipotle marinade mix to the chicken and toss to coat.

Cover the bowl and refrigerate for at least 1 hour to marinate the chicken.

Dice 1 red onion, 2 jalapenos, and 6 Roma tomatoes, and chop 1 bundle of cilantro.

In a bowl, combine 6 ripe avocados, 1/2 cup of chopped red onion, a hefty pinch of cilantro, lime juice, and salt. Mash until desired consistency is reached.

Store the guacamole in small containers, pressing out as much air as possible to minimize browning.

In a bowl, combine diced tomatoes, diced jalapenos, 1 cup of diced red onion, a hefty pinch of cilantro, 1/4 cup of lime juice, and salt. Toss to combine and store in the fridge.

Rinse 1 pound of white rice thoroughly and cook in a rice cooker with the appropriate amount of water.

Cook the marinated chicken in a skillet on medium-high heat for 5-6 minutes per side, then transfer to a bowl and cover with foil to rest.

Shred a block of Monterey Jack cheese while the chicken cooks.

Warm 2 cans of seasoned black beans in the microwave or on the stovetop.

Stir the entire tub of sour cream well to achieve a smooth consistency.

Once the rice is done, add 1/4 cup of lime juice, the remainder of the chopped cilantro, and a couple of hefty pinches of salt, and gently fold into the rice.

Chop the cooked chicken into bite-sized pieces and return it to the bowl to mix with the juices.

Divide the cilantro lime rice evenly between six containers, followed by the black beans and chicken thighs.

Cover the containers and refrigerate for meal prep. When ready to eat, add fresh salsa, sour cream, shredded cheese, and guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens