So it’s Taco Tuesday.
We’re making homemade burrito bowls inspired by CHIPOTLE!
Here’s what you need:
- One small red onion, finely diced
- Three large tomatoes
- One jalapeno, finely diced
- Fresh cilantro
- One lime, halved
- One large avocado
- One can of black beans
- One heart of romaine or head of iceberg lettuce, chopped
- Cooked quinoa or brown rice
- Six boneless, skinless chicken thighs
- Coconut oil (melted)
- Dried cumin
- Dried oregano
- Minced garlic
- Red pepper flakes
- Salt & pepper
First, get your chicken thighs marinating. We use chicken thighs for this recipe because they’re a bit higher in fat than chicken breasts and thus, they are juicer and more flavorful. And we like stuff juicy and flavorful, okay?
Put your fresh chicken thighs in a large bowl with the juice of half of a lime, 1/4 cup of coconut oil (approximately), minced garlic, and generous shakes of the spices. Coat the chicken and let marinate for at least 30 minutes
Meanwhile, make your guac (which is not extra when you make it at home…)
Halve the avocado, remove the pit, and extract the meat into a bowl (do you have this handy tool?) Then, mash up that avo! I like to use my potato masher for this! Add sea salt, the juice of half a lime, some fresh cut cilantro, and some finely diced red onion and jalapeno, to taste.
Next, make your pico!
Halve three tomatoes and remove the goopy stuff. We don’t need that for this recipe.
Dice tomatoes, and add in diced jalapeno, onion, and chopped cilantro.
It’s time to grill up your chicken! Once rested, cut in chunks.
It is time.
Quinoa or rice,
IN THAT ORDER–DUH! Just like you’re going down the Chipotle line!
Warning: if you’re trying to save time, just go to Chipotle and have Chipotle make your Chipotle. But if it’s money you’re trying to save, go ahead and make it at home! It costs less than half to make it at home…and we have leftovers! Gluten free & dairy free too! …of course, add in that sour cream and cheese if you feel so inclined!