Fast food doesn’t have much of a presence in my house. The occasional burger from a local spot and a once-in-a-while Jimmy John’s sandwich are pretty much the most you’ll see us indulge in. One of my personal favorite go-to’s when it comes to eating out in a rush is Chipotle. Something tells me I won’t get much judgement from you guys either. I love Chipotle but I don’t love paying $8 for a burrito bowl on the regular and I don’t love venturing out and waiting in line. I don’t love all that especially when I can make my own burrito bowl in the comfort of my home for about the same price to serve four. With that in mind, I went on a mission to create burrito bowls at home without lots of work.
The majority of the prep for these bowls will be in creating the Pico de Gallo which is hardly anything at all. Mix together chopped tomatoes, red onion, garlic, parsley (or cilantro for you weird people), and lime juice. Side note: I hate cilantro. It takes like soap to me. If you feel the same way, use parsley instead. I substitute it for every recipe that calls for cilantro. Once the Pico de Gallo is created, layer your burrito bowls! Make a bed of rice, top it with chicken followed by the pico de gallo, corn, beans, lettuce, sour cream and cheese...or however you prefer to top your bowl.
There is an important difference to note with this recipe. The type of chicken you use in this bowl will have an effect on the flavor. Chipotle seasons their meat pretty well. So for example, I used a store-bought Rotisserie chicken which has flavor but nothing crazy. I didn’t mind the flavors being a little muted but if you want that same spicy flavor from the meat, make a note of that when you choose what chicken you’ll be using. You can chop up some leftover breasts or thighs that you seasoned for a dinner earlier in the week. Or, there are plenty of cooked chicken options in the deli section. Some stores even offer Rotisserie chickens that have been seasoned. Our store has Rosemary + Garlic along with the traditional Rotisserie-style. It’s just something to keep in mind while you’re preparing the ingredients for this meal or doing your grocery shopping for the week. Regardless of your decision, it will still turn out delightful. Promise!
Weeknight Chicken Burrito Bowls
2 small Roma Tomatoes, diced
½ small Red Onion, chopped
1 clove Garlic, minced
Juice of ½ Lime
2 tbsp. Parsley, chopped (or Cilantro)
3 cups Brown Rice, cooked (white rice is ok too)
2 cups Cooked Chicken, shredded or chopped
14 oz. Corn, drained
14 oz. Black Beans, drained and rinsed
2 cups Lettuce, chopped
¼ cup Sour Cream
2 cups Monterey Jack Cheese, shredded
Salt & Pepper
1 - In a bowl, prepare the pico de gallo. Mix together the tomatoes, onion, garlic, parsley, and lime juice. Season with salt and pepper to taste.
2 - In four bowls, split the rice evenly to make a bed for the rest of the ingredients. Layer the chicken, pico de gallo, corn, beans, lettuce, sour cream, and cheese. Serve!