I love eating out, but hate fast food. Especially when I pay $10 for a something that leaves me feeling like a greasy, gassy slob, ready for a nap.
Chipotle bridges the gap between fast food and lower fat take out meals.
Although Chipotle is cleaning up its GMO ingredient list, it makes that much more sense to create these at home with real, honest-to-goodness organic, sustainable ingredients.
(For more info, visit Chipotle’s site and look for the “G” that shows the item is a GMO product.)
Here is my copycat recipe that makes dinner for 4, plus enough for 1 chicken bowl for lunch the next day.
This recipe can go from scratch to table in less than 45 minutes, allowing you time to enjoy quality time with your family. Furthermore, it’s made with brown rice and lite cheese, allowing for a more healthful meal.
Total Cost for Dinner for 4: $9.98 ($2.49 per person) + 1 chicken bowl leftover for lunch the next day, so technically around $2.00 pp!
(Compare that to just 1 Chipotle Chicken Burrito and 1 Chicken Burrito Bowl which costs $6.25 + tax each – over $12.50!)
Cost Breakdown (You will have extra left over ingredients for other meals – this is just the cost for this dinner):
Tortillas: .17c x 4 = 68c (Total for package of large tortillas is $1.99)
Cheese: 36c x 4 = $1.44 (Total for package of Lite 3 Shredded Cheese Blend is $4.29)
Lettuce: 30c (Total for package is 99c)
1 bag brown rice: 99c
Organic Black Beans: 99c
Seasoned Chili Beans: 99c
Sour Cream: 50c (Total for container is $1.29)
Lime: Free from my friend Aundrea’s tree
Chicken: $3.00 (7 tenderloins)
1 16 oz. bag brown rice – use instant if you don’t have a rice cooker or want to cook it from scratch on the stove. (See instructions below for fool-proof stove method)
1 package large flour tortillas
2 chicken boneless, skinless chicken breasts, or 7 tenderloins, pounded thin
1 15 oz. can seasoned chili beans
1 15 oz. can organic black beans
1 tub sour cream or plain greek yogurt
1 Roma tomato
2 large leaves Romaine lettuce, cut into thin strips
1 small lime
1 bunch cilantro (optional – The Mr. isn’t a big cilantro fan, so I substitute parsley for color), or 2 cubes Knorr cilantro seasoning
1 ¾ tsp. salt
1 tsp. black pepper
2 tsp. cumin
1 tsp. chili powder
2 cloves garlic, minced
1 tsp. oregano
1 medium onion, diced
¼ cup oil
1 tbsp. butter or margarine
1 jalapeno (optional)
Salsa, guacamole, and hot sauce (optional)
To Make Chicken
Mix the 1 tsp. salt, pepper, cumin, chili powder and oregano in a small bowl.
Heat skillet with the oil until hot. Coat both sides of the chicken with spices and place in skillet. Cook 3-4 minutes per side until cooked through. Using kitchen shears or a knife, cut the chicken into bite sized pieces. Set aside and keep warm.
Next, add the onions to the skillet, reserving 3 tbsp. for Pico de Gallo. Cook until onions are golden and carmelized. Remove and place into chicken bowl, toss, and keep warm.
To Make Rice
Cook rice according to package directions*. Once cooked, add 1 tbsp. butter, ½ teaspoon salt, 1 tsp. lime juice and 2 tsp. minced cilantro (optional). Lightly toss. If you are not using cilantro, you can substitute parsley for color or simply omit. Set aside and keep warm.
*If you have no idea how to cook brown rice, here’s a foolproof method:
Rinse rice in a strainer under cold running water for 30 seconds.
Bring 10 cups of water to boil in a large pasta pot with a tight fitting lid over high heat. Add the rice, stir once and boil uncovered for 30 minutes. Pour rice into a strainer over the sink.
Let the rice drain for 10 seconds, then return it to the pot and turn off the heat. Cover the pot with a tight-fitting lid and let it sit and steam for 10 minutes. Uncover the rice, fluff and season.
To Make Pico de Gallo
Dice tomato and onion. Toss with 1 tbsp. lime juice, ¼ tsp. salt, and 2 tsp. cilantro (optional). If you want this to be spicier, add 1 tbsp. diced jalapenos. Place in fridge until ready to serve.
Guacamole, Salsa and Hot Sauce
Building Your Burrito
Open up both cans of beans, drain most of the liquid and microwave both for 2 minutes with a paper towel over the tops of the bowls. Set out cheese, rice, lettuce, sour cream, pico de gallo, and any other toppings you’d like.
To be honest, I simply fill, roll and serve. While Chipotle has perfected the art of rolling it all nice and pretty, let’s face it: this monster is huge and is more of a fork and knife meal.
But if you’ve got the hankering to be exact, here’s how to do it:
Place 1 tortilla on a plate. Top with rice, chicken, both beans, cheese, lettuce, sour cream, and pico de gallo.
Fold in both sides of the tortilla and then roll up as tight as possible from the bottom to the top, keeping the sides closed as you go.