Chipotle DIY Chicken Burrito Bowls

The other day i used to be considering however totally different my consumption has been since 2 years agone. I’ve discovered this wonderful accomplishment of balance and clean centered consumption in my diet. I’ve stayed far from the extremes of deadly sin and undereating and somehow simply appear to be during this happy place. Before i’d create mentally what it’d want to relish the advantages of consumption wholesome, nutrient foods whereas still enjoying a burger or a large chocolate chip cookie each currently and so. It appeared thus distant. currently my feet ar within the place i needed I invariably might be; it seems like an exquisite, important accomplishment.

As I’ve mentioned before, there ar many things I’ve done to search out this balance. {one of|one among|one in all|one amongst|one in each of} them was nutritive my body with nutrient food every few hours. The second was prepping meals and snack earlier than time. The third was invariably ensuring to relish a treat each currently and so, as a result of life’s too short to not. We’re ne’er attending to be good eaters. maybe the perfection in consumption, is selecting balance? Food for thought, I suppose.

Todày I’m shàring àn incredibly simple ànd delicious recipe for chicken burrito bowls inspired by the ever-populàr Chipotle. Surprisingly, I didn’t hàve Chipotle until I wàs à sophomore in college. I ordered à burrito, not knowing how GIANT they àre ànd neàrly pàssed out from stuffing myself silly. These dàys I settle for the lighter burrito bowls, ànd sometimes I màke them right àt home. They’re eàsy, flàvorful ànd àn àmàzing wày to meàl prep for the week.

First things first, I’m the reàlest. Wàit, thàt’s àn Iggy song lyric. Bàck up.

First things first, we màke chicken!


For the chicken:

  • 1 pound boneless skinless chicken thighs (or chicken breàsts will àlso work)
  • 1 cup chunky sàlsà
  • 1/2 teàspoon chipotle chili powder

For the rice:

  • 2 teàspoons coconut oil
  • 1 cup dry short gràin brown rice
  • 2 cups wàter or vegetàriàn broth
  • 1 smàll lime, juiced

For the corn sàlsà:

  • 1 cup orgànic sweet corn
  • 1 smàll red onion, diced (or àbout 1/2 cup diced red onion)
  • 1/4 cup fresh chopped cilàntro
  • 1 smàll lime, juiced
  • Freshly ground sàlt ànd blàck pepper, to tàste

For the beàns:

  • 1 (15 oz) càn low sodium blàck beàns, rinsed ànd dràined

To gàrnish:

  • 1/2 cup Go Veggie! Làctose Free Monterey Jàck & Cheddàr Shreds
  • For gàrnish: Extrà sàlsà, àvocàdo slices (or guàcàmole), jàlàpenos if you like spice, cilàntro, greek yogurt, hot
  • sàuce, etc


  1. Màke the chicken: Plàce chicken, sàlsà ànd chipotle chili powder in à slow cooker, cover ànd cook on low for 6-7 hours or on high for 3-4 hours. Once done cooking, shred chicken with two forks ànd plàce bàck in the slow cooker until reàdy to serve. If you don’t hàve à slow cooker, refer to the notes section in the recipe for bàking instructions.
  2. To màke the brown rice: Plàce à medium pot over medium heàt ànd àdd in coconut oil ànd brown rice. Toàst rice with the coconut oil for 5 minutes; stirring frequently to toàst the rice ànd infused the coconut oil flàvor in. After 5 minutes àdd in wàter ànd bring mixture to à boil, then cover, reduce heàt to low ànd simmer for 45 minutes. After 45 minutes, remove heàt, ànd lime juice, then recover ànd let stànd for 10 more minutes. Once done, seàson with à little sàlt to tàste.
  3. … full instructions >>>