I love Chipotle burrito bowls!
I like that you get to choose exactly what you have on it, enabling you to select healthy options.
I love that they now have brown rice as a healthy alternative to white.
Twice now, I have recreated my own version of burrito bowls, and they have been a big hit.
The first time I made them, I sautéed chunks of boneless chicken breast with some onions and red and yellow peppers, sprinkling it with some grill seasoning, garlic powder and chili powder for flavor.
We loved it!
This time I popped 6 boneless chicken breasts in the crock pot and sprinkled them with a package of taco season and topped it all with about 1 1/2 to 2 cups Pace Picante sauce, (medium heat), and let that simmer away on high for awhile, then turned it to low and let it go all day long. It shreds up beautifully after cooking low and slow, and this will make enough for lots of meal options for the Hubs and I this week.
It's delicious in the burrito bowls too!
About an hour before dinner time I cooked some brown rice in chicken broth, to which I added the juice and zest of one lime, and a bunch of cilantro which was finely chopped, a little drizzle of olive oil and a pinch of salt.
(This is my version of Chipotle's cilantro lime rice.)
I serve the bowls with some rice and chicken, and then offer various toppings buffet style.
I like mine with some black beans and a little corn.
Some fresh crisp lettuce, juicy red tomato, and chunks of creamy avocado go on next.
The finishing touch is a dollop of non-fat Greek yogurt in place of sour cream.
Other topping options would be cheese, sliced olives, sliced green onions, pico de gallo and maybe some chopped jalapeño!
This is an easy, healthy, delicious summer meal!