(I originally had this for dinner a couple of weeks ago.)
I love it when a “kinda sorta plan” comes together so well. I really wanted a big Chipotle bowl, so I gave it my best go for a homemade version. This is not really a recipe, but l’ll tell you what I did for this yummy burrito bowl, then you can create your own.
- I cooked 1 Cup of Quinoa in 2 cups of Chicken Broth. When it was done cooking, I added sea salt, lime juice, cilantro and Chipotle Infused Olive Oil to taste. It’s a little like the rice at Chipotle.
- I covered chicken breast in chicken broth and boiled them until the chicken was tender and I could shred it. (30-40 minutes)I drained the broth into a separate bowl, shredded the chicken, added taco seasoning, and added some of the broth back to the chicken. I then let the chicken simmer.
- I combined some store bought Pico with canned, rinsed and drained, black beans, corn, sea salt, lime juice, cilantro and Chipotle Infused olive oil to taste. I chilled this in the fridge while the chicken cooked.
- I smashed up an avocado and weighed it. The entire avocado was 150 grams, which was 6 PointsPlus. Be sure to weigh your avocado if you can so you don’t sell yourself short. I added lime juice and sea salt to my smashed avocado, like I always do.
Now I was ready to assemble my bowl.
My serving….1/2 C Quinoa, 4 oz Chicken, 1/4 C of Bean and Corn mixture and 50 grams of avocado.
My husband loved dinner, and although he always tells me dinner is good, I know when he really means it, and that night, he really meant it!
You could add cheese. You could have baked chips and salsa on the side. You could top this with sour cream or greek yogurt.
Make YOUR “Mock” Chipotle Bowl your way, and enjoy!
“love the life you live, live the life you love”