Easy Chicken Chipotle Bowls

I am obsessed with Chipotle and since moving down south to Baton Rouge, there are only 2 locations that are “close” to me.
Since they are not within 5 minutes of my apartment, I like to stock my fridge up with some items from Trader Joes to make a mock Chipotle bowl.
I use quinoa instead of rice for a healthier, fiber packed meal. It makes for a quick and easy dinner and fresh and flavorful leftovers for lunch the next day!
  • 1 package of Trader Joe’s Marinated Adobo Chicken
  • 1 package of Trader Joe’s Fire Roasted Bell Peppers and Onions
  • 1 can of corn – drain and rinse
  • 1 can of beans – drain and rinse
  • 1 package of fresh salsa
  • 1 avocado – sliced
  • Dollop of Greek yogurt
  • Handful of shredded cheese
For Quinoa
  • 1 cup quinoa
  • 1 and 1/2 cup water
  • Dash of olive oil
  • Juice of 1 lime
  • Chopped cilantro
  • Salt and pepper to taste
For Quinoa
  1. In a saucepan, heat olive oil over medium heat.
  2. Add the quinoa and juice of one lime and roast for about one minute.
  3. Add water and bring to a boil. Once boiling, cover with lid and lower the heat to low.
  4. Cook until the quinoa is perfect to bite – about 15 minutes.
  5. Add the chopped cilantro and fluff with a fork.
  6. Add salt and pepper to taste
For the Bowl
  1. In a saucepan, heat the can of beans on low heat.
  2. In a cast iron skillet – or non-stick skillet – cook the marinated chicken until no longer pink in the middle.
  3. Remove the chicken and let rest on a cutting board for five minutes with aluminum foil covering it.
  4. In the same pan, cook the frozen peppers and onions until hot.
  5. Once the meat has rested, chop up into bite sized pieces.
  6. Turn off heat on beans and spoon into a serving bowl.
  7. Assemble your bowls with quinoa and the chopped chicken.
  8. Add on top the rest of the ingredients as you please!
Inspired and adapted from What’s Gaby Cooking 

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