Easy Chipotle Chicken Bowl Recipe – Yummy, Low-Carb Dinner

Fill yourself up while saving you time and money with this Chipotle Chicken Bowl recipe. Chipotle is fire. No one can disagree with that.

Another fact that no one can disagree with is that Chipotle is expensive! Way too expensive for the average med student, or emerging entrepreneur to eat on a daily basis. But, don’t fear. Your Chipotle eating days don’t have to be put on hold until you’re where you want to be in life. I have come up with a fabulous, and inexpensive, copycat recipe.

It’s not my quickest recipe, and can be a little time consuming. However, you may be left with enough leftovers to be fed for a couple of days. The best part about this recipe, is you can follow one of my cooking hacks, and make different bases for different meals. What I mean is, cook and store the parts of this meal separately so you can switch it up. Maybe one day you have chicken and another day you have steak. Make one a vegetarian and one keto. By having different meats and vegetable options that you prepare on the same day, you’ll be saving time throughout the week by creating different variations of this Chipotle chicken bowl recipe.

I tried this recipe during my Arbonne 30 Days to Healthy Living Challenge. I had to be very creative because there were quite a few food items I had to find replacements for. So, I decided to create my own Chipotle Chicken Bowl Recipe. I’m excited to share it with you!

Of course there are variations you can make to this recipe. In fact, I want to hear about them. Comment below, and tag me on Instagram, Twitter, and Facebook to share your recipes.

There are three parts to this Chipotle chicken bowl recipe. The first part is the base. In this particular recipe, it is the rice, beans, chicken and grilled vegetables. The second part is the pico de gallo and the final part is the guacamole. All three combine together to give you a delicious copycat that will make you question spending $10 for a bowl again.

You will need the following ingredients for this recipe:

• 3 chicken breasts, cubed
• 3 Tbsp olive oil
• 1 1/2 cups of rice with 3 cups of water
• 1 cup of lettuce
• 1/2 red, yellow, and green pepper
• 1/2 red onion (cut in half, so 2 quarters)
• 1 tomato
• 1/2 tbsp cilantro
• 1 avocado
• 1/2 tbsp of the following seasonings:
  • salt
  • pepper
  • paprika
  • cayenne pepper
  • chili powder
  • garlic powder
  • onion powder
• 2 tbsp lime juice
• 2 tbsp lemon juice
• 1 jalapeño
• 1 1/2 cups of pinto beans
• Pinch of oregano
• Pinch of cumin
• Salt to taste for guacamole

For an easy downloadable shopping list, click here or the download button below.

The easiest way to make this recipe go quickly is to pull everything you need out before you start. This way, you’re not running around the kitchen forgetting everything. Also, grab a large bowl to use as your trash or scrap bowl so you’re cleaning as you cook! After you’ve pulled everything out, get started with the recipe:

Base

1. Boil about three cups of water. When the water reaches a boil, add in rice.
2. While the rice is boiling, add olive oil to a pan and heat to medium on the stove top.
3. Cube chicken breasts and add to pan. Add salt, pepper, paprika, cayenne pepper, chili powder, garlic powder, and onion powder to chicken. Cook until a light golden brown.
4. While chicken is cooking, chop red, yellow, and green peppers into thin slices. Slice onion quarter into thin pieces. Throw veggies into pan and cook with meat until soft. Add in more olive oil if necessary.
5. When rice is done cooking, drain it then rinse it and set aside. Add desired amount of salt, lime juice, and cilantro.
6. Add beans to medium saucepan and cook until warm. Set aside.

Guacamole

1. Cut avocado in half and scoop out pit. Throw aside. Scoop out inner avocado into bowl and add 1 tbsp lime and lemon juice. Begin mashing with either a potato masher or fork until contents mix and are soft.
2. Chop up half a tomato and half of an onion quarter. Mix in to avocado mix as well as 1/4 tsp of salt, pinch of oregano, and cumin. Mix until desired consistency.

Pico de gallo

1. Chop up remaining tomato half and throw in small bowl.
2. Chop up remaining onion quarter half and add to bowl.
3. Then, chop up jalapeño into very small pieces and add to mix.
4. Mix in 1 tbsp of lemon and lime juice.
5. Finish it off with a pinch of oregano and continue to mix everything together.

Finished product

1. Get a bowl and begin stacking the layers.
2. Start with a rice base as the first layer. Then layer beans on top.
3. Next add in the pepper and chicken mix.
4. Top it off with the lettuce, pico de gallo, and guacamole.

Feel free to add in cooked corn, cheese, sour cream, and other additives. This particular recipe is Keto friendly and low carb. It’s also gluten friendly and dairy free. Take out the meat, and this is a vegan meal as well!

Boom, that’s it! I know this was a lot, but hopefully a fun recipe. If you have any variations or substitutions, please comment them, tag me on Instagram or Twitter, or share them to Facebook. I want to know the twist you put on recipes so we can have a whole little cookbook in the comments!

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