Chicken Burrito Bowls

This first time I went to Chipotle I didn't think I would like it...something about fast food chicken just gives me the willies.  But I was pleasantly surprised and I really liked it.  However, Chipotle just so happens to be a death trap so we needed to find a way to recreate it at home without clogging our arteries (quite so badly).  So that is what we did and boy was I excited. 

The blogging process in our house goes like this...we plate the food, I take a bite off my plate, then Philip takes a picture if I deem it worthy.  :) My reaction to this was "Holy cow! It tastes just like it!" I anticipated it being good but holy moly.  The only thing was there was WAY too much lime juice in the rice.  I also said that I would like another jalapeno added to the corn salsa and then immediately bit down on a jalapeno and about died so I think for my "gringaness" I might leave it. 



Chili-Lime Chicken

Marinate boneless skinless chicken breasts in the juice of 3 limes, 2 Tbsp. chili powder, 1 Tbsp. olive oil, 1/2 Tbsp. garlic powder. Cook thoroughly and chop into bite-sized pieces.

Cilantro Lime Rice

Cook rice (2 cups of uncooked rice for 4 cups of cooked rice).  Add 1/3 c. chopped cilantro, the juice of one and a half limes, and 1 Tbsp. butter. Mix well, keep warm.

*I think I would start with a half of a lime and then add more to taste. 

Corn Salsa (This I more or less just threw stuff in a bowl and mixed it up. Since I didn't measure I am just guessing on how much I used.  Definitely make this to your taste.)

2 cups frozen corn

1/4 cup chopped red onion

1 jalapeno, de-seeded and minced

1/4 cup chopped cilantro

Squeeze of lime juice

Heat a small amount of oil.  Add corn and saute until slightly browned.  Add the rest of the ingredients.  Refrigerate. 

Then I assembled the bowls, added shredded monterey jack cheese and sour cream.  You could really add anything that you like to it, i.e., black beans, refried beans, salsa, etc.