Ever feel stumped about what to make for your family? I've reached this point many times and find myself trying to come up with recipes that will please both my toddler, and my husband who tends to be a bit picky. All of this pressure can push someone to succumb to an easy dinner like fast food or frozen dinners. Now, don't get me wrong, I love Canes just as much as the next person. However, as homemakers God calls us to a bit of a higher standard. I remember when I had just started out with making good meals for my family, I wanted to make meals that didn't break our budget, and nourished my family. One of our favorite places to eat has always been Chipotle and we love the burrito bowls so I got to thinking... Why not create my own version of a burrito bowl? Which brings me to the first recipe I want to share with you!
Chipotle Chicken Burrito Bowls
This recipe has become a staple in our family. This is a budget-friendly recipe and sure to wow your family and satisfy their hunger! I am talking lots of protein and whole foods in here!
So let's begin!
What you will need:
For the chipotle chicken:
- 1 large Ziplock bag
- 4 boneless skinless chicken thighs (we get ours from Costco in bulk)
- 1 tbsp olive oil (if marinating)
- 2 chipotle peppers in adobo
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt
For the rice:
- 1 cup of white rice
- 3 limes
- 1 tbs of cilantro
For the toppings:
- 1 cup of mozzarella/provolone cheese mix
- 1 can of pinto beans
- 1 cup sour cream (for extra protein, blend up 1 cup of cottage cheese for sour cream substitute)
- any other toppings you like(fire-roasted corn, salsa, etc.)
For the Guacamole:
- 4 large avocados
- 2 limes juiced
- 1 lemon juiced
- 1/2 tbs of cilantro
- 1/2 red onion
- 1/2 tsp pepper
1/2 tsp salt (or as desired taste)
For the Pico de Gallo:
- 3 tomatoes diced
-1/2 red onion diced
- 1/2 tbs of cilantro finely chopped
- 1 lime juiced
- 1 lemon juiced
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions:
1. Put your chicken thighs into the Ziplock bag (after rinsing).
2. Apply olive oil, chipotle peppers, and seasonings to the bag over your chicken. If you plan to sous vide the chicken (I recommend this method) skip the olive oil.
3. If marinating, let the bag sit in refrigerator for at least two hours. If you plan to sous vide the chicken you will want to sous vide the bag in water for two hours on 160 degrees Fahrenheit.
4. Half way through the timer, you can start your cilantro lime rice. I use a rice cooker and then add cilantro and lime when its fully cooked. However you can use the stovetop to cook the rice following the package instructions. When timer is coming close to an end, you'll want to begin preparing the guacamole and Pico de Gallo.
5. To start the guacamole, slice open all of the avocados, removing the pit. Spoon your avocado into a medium sized bowl. Cut up your tomatoes, onion, cilantro, lemon and lime and add over your avocados. Sprinkle your salt and pepper over the mixture and start mashing with a hand masher or a large fork. Stirring frequently to combine everything evenly.
6. Moving on to the Pico de Gallo. Dice up your onion and tomato and add it to a medium sized bowl. Then, cut up cilantro, lime, and lemon. Combine all ingredients with the salt and pepper and combine evenly.
7. Finally the time for the chicken has come. After the two hours has passed, heat some olive oil on a cast iron. Then carefully remove the chicken from the mixture and cook in the cast iron on medium heat until you get a golden sear on each side. After chicken if fully cooked, move the chicken over to a cutting board and cut chicken into cubed pieces.
8. The fun part is then assembling your bowl. Begin by adding the cilantro lime rice, the chicken, all and any toppings you want, and finishing with fresh guacamole and Pico de Gallo. You have yourself a delicious chipotle bowl. Enjoy!
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