Re-Creating the Chipotle Burrito Bowl…on Day 7 of South Beach

Well, I decided that our Burrito Bowls Jay brought home from Chipotle yesterday were so wonderful that I would do my best to create an in-home version for our next supper time meal. I tried out a new recipe which cooked the chicken in the crockpot while we were away in the afternoon.

While not quite as amazing as Chipotle’s burrito bowls, these were really good!!

We had chicken and refried black beans (which are a fun change from both plain old refried beans as well as the simple black beans) topped with sauteed onions and peppers

 

Avocado

 

Lowfat cheese

 

Lettuce

 

 

and a little fresh cilantro to finish it off:

 

We had plenty of our favorite salsa

But sadly, no Tia for Jay or I. Oh Tia, how I have missed you these last 7 days!!

Certain parties might have had a bit of fun with us over our inability to consume copious amounts (or actually, any amount!) of our dearly beloved corn chips.

I gotta say, our improvised burrito bowls were really yummy as South Beach meals have gone, but I miss either some rice to go underneath it all, or a wonderfully carb-filled tortilla to wrap around all of it. Sorry if I sound like a Debbie Downer, I’m just keepin’ it real, folks!!

So….

After a week on South Beach, Phase 1, did we see any results? Or should I clarify, any quantifiable results? The answer is “yes”, definitely, but you will have to wait till the Day 8 Post to hear what they are. ┬áI will be back tomorrow to say hello to our blog, but I will not be writing about South Beach.

So….with that little bit of a teaser, I would like to close out Day 7 by sharing the following┬árecipe which I found and modified to suit us…and which resulted in some nice ‘n’ spicy chicken to use in our burrito bowls:

 

Chipotle Chicken:

1 (7 ounce) can chipotle pepper in adobo sauce
2 teaspoons cumin powder
2 tablespoons oregano
4 cloves garlic
1 red onion, quartered
1/8 cup oil (canola/vegetable/olive)
4 chicken breasts chicken (note: Chipotle actually uses dark meat, I’m pretty sure)

Combine chipotle pepper and remaining ingredients except for chicken in a bowl, and puree with a hand blender.

At this point, the recipe suggested marinating the chicken for several hours or overnight and then grilling or cooking inside on a grill pan…

OR

Throwing all the ingredients into a crockpot, cooking on low for 10-12 hours or high for 4-6. Which is what I did, given I knew I’d be away from home during the last few hours before suppertime.

You will have meat that falls off the bone because it’s so tender and the consistency is similar to a stew! You can add 1 cup of a stock or broth to keep it from drying out.


3 Comments

  1. Melissa
    Jun 16, 2011

    Did you use the adobo sauce or just the peppers (with whatever sauce was on it or scraped off?)? I have most of a can of peppers in adobo sauce in the fridge and was thinking I could substitute seitan for the chicken and make some very yummy food!

  2. Teresa
    Jun 19, 2011

    Have you ever tried kale chips? They make a great chip substitute, and they’re easy to make. Of course, they’re not strong enough to hold a dip, but they do help with the crunchy, salty fix you need sometimes. My kids love them, and I have to swat them away at times. :)

  3. Tricia
    Jun 22, 2011

    Hey Melissa and Teresa!

    M — yes I used both a pepper and the sauce. Pureed it all in together.

    T — my sister actually sent me a recipe for kale chips which I have not tried, but which I am going to attempt to make soon. Thank you for the additional encouragement to do so!!