As much as I love going to Chipotle and picking up a chicken bowl with heavy guac, I love making my own taco bowl at home where I know what ingredients are going into my food. So, let's make our own Chipotle bowl, shall we?
Yields: 2
Portion: 1 bowl
Prep time: 30 minutesTotal time: 1 hour
This recipe is dairy free and gluten free.
Ingredients:
1 16oz can of black beans
2 chicken breasts
½ head of lettuce
1 green bell pepper (or a combo of 3 bell peppers red, yellow, orange and use ⅓ of each)
1 tomato
1 bunch of cilantro
¼ onion
1 cup of basmati rice
1 avocado
Extra virgin olive oil
Salt
Black pepper, onion powder, Cajun seasoning, taco seasoning, Adobo seasoning
½ lime
Instructions:
Pro tip: You can cook the cup of rice, saute the chicken and peppers, and saute the black beans all at the same time! Just prep everything before starting.
1. Rice: Cook 1 cup of rice.
2. Chicken: Have your 2 chicken breasts filleted and chopped into thinner, smaller elongated pieces. Chop your bell pepper(s) into thin slices. Grab a large frying pan and add in 1-2 TBSPs of olive oil. Once the olive oil heats up add in your chicken and bell peppers and sauté on medium to low heat. Season with adobo, Cajun seasoning, & taco seasoning. Be generous with the seasonings. Sauté until the chicken is cooked well through. Leave to the side.
3. Lettuce: chop ½ head of lettuce into thin strips and leave to the side.
4. Pico de Gallo: Finely dice one tomato into small cubes and add to a bowl. Chop up ½ an onion into small pieces. Add ¼ of them into the bowl (the other half will be used for the black beans). Next, finely dice 1 cup of cilantro. Sprinkle your desired amount onto the tomato and onion. Now, season with ½ lime, 1 TSP of olive oil, salt and black pepper to your liking. Mix well and leave to the side.
5. Black beans: Grab a medium sized pan and add in 1 TBSP of olive oil and the remaining chopped onion. Cook on medium-low heat, once you can smell the onion add in your black beans. Season with 1/4 TSP of salt and add in ½ cup of boiled water. Cover and let it cook for 5-10 minutes. Once the water has evaporated, taste test for any more salt and turn off the heat.
6. Avocado: Chop up ½ an avocado into thin strips.
7. Now, put your whole bowl together. Garnish with extra cilantro and enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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