I discovered Chipotle's about 6 months ago and I fell in love with it straight away. I like how everything tastes so fresh. My favorite item to get there is the Chicken bowl with fajita vegetables added. Keeping with that idea, I decided to recreate it at home. I love doing bowls, mainly because I really like mixing food textures and tastes. I know there are some people out there who can't have one food touching another food on their plate, so you are probably not going to be a fan of this recipe. In addition to the flavor, I like the versatility of a bowl. You can create so many different flavor combinations, the possibilities are endless. Just like the picture depicts, bowls are layered, usually starting with a starch of some kind, then building from there. I am going to tell you step by step how I did mine, so you can recreate this at home for your family. And did I mention this thing is full of superfoods. So delicious, and so healthy!!!
The marinade/dressing was the flavor base, here's how I did it:
1/2 freshly squeezed organic lime juice
3 tbsp peanut oil
4 tbsp organic agave nectar
salt & pepper to taste
Directions: Place all the ingredients in jar or a container with a lid and shake until combined.
Tip: Scroll down for the directions on preparing the chicken. It needs to marinade for about 30 minutes, giving you time to prep the other ingredients.
1/2 cup organic quinoa, red or white
1 cup water
Directions: Add the quinoa and water to a saucepan over medium-high heat. Bring to a boil, cover and reduce the heat to simmer and cook for 20-25 minutes.
1 cup organic, low-sodium black beans (if using canned beans, drain and rinse)
1 tsp organic adobo powder
1/2 tsp cumin powder
Directions: Place black beans and spices in a small saucepan and warm over medium-low heat. Add a couple tablespoons of water if the beans look like they are drying out.
Tip: I warmed the beans after all the other ingredients were prepped. They literally take less than 5 minutes to warm up.
1 pound (about) organic boneless, skinless chicken breast
half of the lime dressing
2 cloves of organic garlic, minced
1/2 tsp organic adobo powder
pinch of pepper
Directions: Place the chicken in a large zip-lock bag and pour the dressing over it, followed by the remaining ingredients. Place bag in the fridge and marinade for about 30 minutes. If you have a grill pan, now is the time to use it. Check out my products page for my favorite cast-iron grill pan. Cook chicken about 6-8 minutes per side.
Tip: I am borderline obsessed with making sure my chicken is not overcooked, so I use a thermometer when cooking chicken so I can pull it off at exactly 160 degrees,
cover with foil, and it will continue cooking to 165 degrees and be perfect.
1 organic bell pepper, whatever color you have, seeds removed, left in big pieces
1 organic zucchini, cut in half, then cut longways into 1/4 inch slices
1 organic onion, peeled and cut into 1/4 inch rings
Directions: Brush grill pan with olive oil, and grill the vegetables in batches, about 3 minutes per side. Once all the veggies are grilled, place in a large bowl and cover with plastic wrap. Let sit for 15 minutes before serving. Once the time is up, cut up the veggies into strips or a dice, whatever you prefer.
Tip: I am listing the steps in the order that I layered the ingredients, but I actually cooked the veggies first while the chicken was still in the marinade and since they needed to sit for about 15 minutes anyway. It's a good time saving technique.
Salsa and Cabbage Slaw:
Click here for my basic salsa recipe or use your own.
1 cup shredded organic purple cabbage
1/4 organic red onion, sliced thin
3 tbsp lime dressing
salt & pepper to taste
Directions: Place all the ingredients in a bowl, stir, and set aside.
1/2 cup organic mexican shredded cheese
1 organic avocado, sliced and tossed in 1 tbsp lime dressing
2 organic green onions, sliced (if you want)
Directions for Assembly: Put about 1/3 cup quinoa on the bottom of a bowl. Add 1/4 cup of the bean mixture. Slice 1/2 chicken breast and place on top of the beans.
At this point the bowl is totally customizable. You can add as much or as little of the remaining ingredients. My husband wanted extra veggies and cabbage slaw, my daughter didn't want any veggies or the cabbage slaw. That's why I love these bowls so much, and I know it seems like there are a lot of steps, but it's really not bad. Start with the dressing first then get the chicken marinading. Make the slaw and the salsa and set aside. Start the quinoa, which pretty much cooks itself, and then start the veggies grilling when the chicken has about 10 minutes left in the marinade. When they are done, set them aside and move onto the chicken. When you take the chicken off the grill to rest under the foil would be the time to start to warm the beans and slice the avocado. Then you are ready for assembly. I hope you try this delicious, healthy dinner and that it inspires you to come up with your own bowl recipes.