Here's a healthier, homemade version of the "fast casual" favorite, Chipotle. These have been on repeat for us lately!
Chipotle-Inspired Bowls
Chipotle-Inspired Bowls
Larson Folkerts
4-6
15+ minutes
20 minutes
dinner
My family has been LOVING these Chipotle-inspired bowls! You can do grilled steak or chicken and then throw together your favorite bowl fixings: cilantro-lime rice, greens, guacamole or avocado, pico de gallo, corn salsa, beans cheese, sour cream... you choose!
No sketchy cooking oils, American-raised beef (Chipotle sources their beef from overseas rather than paying for American beef... so much for buying "local" ingredients, don't get me started) and fewer calories! While I don't have an exact calorie count for this recipe and it's dependent on how big of a bowl you make, I plugged my meal into MyFitnessPal and my bowl was 620 calories. When I used Chipotle's calorie counter for the same meal, my bowl was 1200 calories.
Rant over, I actually have been boycotting Chipotle since 2014, after they quietly (sneakily) decided to begin sourcing beef from overseas. Interesting how they claim to be on a path to reducing emissions and their carbon footprint... I wonder how much they could reduce their footprint by using American beef rather than beef from Australia or New Zealand? Just curious! Okay, okay I'm really done now!!
I hope you enjoy these healthy, hearty bowls!
Ingredients
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Protein of choice: Flank steak or chicken breast
7oz can chipotles in adobo sauce
4 limes, juiced
½ cup olive oil
3 teaspoons cumin
1 Tablespoon chili powder or ancho chili powder
1 teaspoon salt
½ teaspoon pepper
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Rice of choice, cooked as shown in directions
1-2 limes, juiced
1-2 Tablespoons fresh cilantro, chopped
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Fresh, frozen or canned sweet corn (fresh is yummy!)
1 jalapeño, seeded and chopped
¼ red onion, finely chopped
Fresh cilantro, finely chopped
1 lime, juiced
Salt, to taste
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Shredded romaine or other greens
Beans, pinto or black
Guacamole or avocado
Salsa of choice
Pico de Gallo
Cheese of choice, shredded Mexican-blend, sharp cheddar or cojita
Sour cream
Directions
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Place your protein of choice in a bag or dish to marinade in.
Combine all marinade ingredients in a blender or food processor then pour over the protein. Let it marinade as long as possible, whether that’s 30 minutes, 3 hours or overnight!
Once you’re ready to cook the meat, fire up the grill! Grilling is the preferred way of cooking the meat for best taste, but if you prefer, you can cook the meat in the oven. It won’t have the nice char and grill taste, but might be easier in a pinch!
For the grill:Flank steak: cook flank steak for one minute on one side, flip and cook for another minute, flip again and cook for roughly 4 minutes, flip and cook for another 4 minutes.
Chicken: grill chicken for 6-8 minutes on one side, then flip and cook for 6-8 minutes on the other.
For the oven:Flank steak: line a baking sheet with foil and place steak on foil. Broil on high in oven for roughly 4-5 minutes on one side, flip and cook another 4 minutes for medium rare.
Chicken: set oven to 425 and place chicken in an oven-safe baking dish. Cook for 16-18 minutes.
Let meat rest for 5 minutes then slice flank steak or chicken breast and set aside to create bowls.
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Cook rice as directed on packaging.
Once rice is cooked, add in fresh lime juice and chopped cilantro and stir to combine.
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In a medium bowl, combine all ingredients! If using frozen corn, be sure to let it thaw first.
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In a serving bowl, add meat followed by rice and toppings of choice!