{just like chipotle’s} chicken fajita burrito bowl

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We visit Chipotle on a regular basis. The Chicken Fajita Burrito Bowl is a favorite among our clan. When Grace and I were there a couple weeks ago I realized just how easy it would be to recreate this dish at home. Seriously easy. The following ingredients are approximate and totally vary depending on how hungry you and your guests may be. Here ya go!

*I used Trader Joe’s Brown Basmati Rice for this recipe

for 4 burrito bowls:

4 cups rice (brown* or white, cooked according to package directions)

4 grilled chicken breasts or thighs, cut into bite size pieces

1 can organic black beans, drained and rinsed well

2 Tablespoons olive oil

1 large green pepper, seeds and stem removed, sliced thin

2 large onions, peeled and sliced thin

1 cup of your favorite homemade (or jarred) salsa

1 cup of your favorite homemade pico de gallo

1 can corn, drained OR corn salsa

1 cup of your favorite homemade guacamole or smashed avocadoes

1 cup of your favorite white sharp cheddar cheese, shredded OR pepper jack cheese

1 cup sour cream OR plain greek yogurt

1 cup shredded lettuce

green or red Tabasco sauce, to taste

chopped, fresh cilantro, to taste

Grill or bake chicken until done. Cook rice according to package directions and fluff with fork. Place desired amount in bowls. Fry the green pepper and onion in the olive oil until golden brown and tender. Add that to the bowls along with the chicken. Top with: salsa, pico, corn, guacamole, cheese, sour cream, lettuce, Tabasco and cilantro. Add salt and pepper if necessary. Serve with your favorite corn tortilla chips!



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