Chipotle Chicken Bowls

I love Chipotle. What I don’t really love, is the price and the calories/fat. So I came up with my own cleaner version that also happens to store pretty darn well in the fridge for meal prep!

You’ll need… (for 4 servings)

  • 1 cup quinoa
  • 1 can of corn
  • 1 can of black beans
  • 1 cup of shredded cheese
  • 4 chicken breast tenders or 2 small/med breast pieces
  • salsa to taste
  • suggested: avacado, plain greek yogurt (use as sub for sour cream), lettuce, stir fry veggies, olives the possibilities are endless.

Cook the quinoa according to the package. Season the chicken with Mrs. Dash chipotle blend (or whatever suits you!), bake or saute until the chicken is thoroughly cooked. I typically do my chicken in the crock pot. 2 large chicken breasts (or 4-5 tender pieces) either frozen or fresh, 1 cup of your favorite salsa. You can also use additional seasoning or spices depending on how hot you want it. Throw them in the crock pot on low all day and it shreds as soon as you touch it with a fork! So good, we use this for tacos, taco bowls, on top of salads basically anything  you can think of!

Open and drain the corn and black beans.

Divide the quinoa into 4 containers, layer in 1/4 can of the corn (about 2 tbsp full) and a 1/4 can of the black beans (about 2 tbsp full). Dice up the chicken and layer that on top. Now  you can go ahead and add your salsa and cheese, but remember that you will most likely warm this up, so I keep mine in pre-portioned snack size baggies until after I have heated and am ready to eat, but you could always go ahead and throw it on now.

If we eat these at home, I throw lettuce in the bottom of the bowl and then layer, and we usually add greek yogurt (or sour cream) and avacado slices to the top.




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