So my love for Chipotle is a pretty strong one. You can go in, pick out exactly what you want and it makes for a quick, healthy dinner. But Chipotle is not exactly cheap and the sodium content in it is HIGH. Sodium isn’t something everybody needs to worry about, but if I can make the same thing at home for cheaper (and less salty) imma do it.
Fun fact: My typical order at Chipotle has about 1,300 mg of sodium, which is over half of the RDA (recommended daily allowance= 2,300mg) for sodium.
I’ve made some “chipotle style bowls” before, but haven’t done it as a meal prep. This week I had a few 12 hour shifts, so I thought it was the perfect time to make some chipotle bowls.
So first, ingredients:
- I used boneless skinless chicken breast, if you have another kind and want to use it go ahead.
- Whole grain brown rice. I used the Uncle Ben’s Ready Rice but you can use any kind.
- Salad mix. I used a romaine blend.
- Chipotle corn. I used one I found from HEB in a can, could use any type of corn.
- Bell peppers
- Avocado, pico and lime for garnishThese ingredients are super customizable to what you can find at the store, or what you have at home. For the portions I will tell you what I used, but you can use however much you want to get the number of portions you want. This day I made four portions so Wiley and I could each eat it twice during the week.
Now for the recipe:
- Cut up chicken and bell peppers. I sautéed both of them in a little bit of Olive oil and added seasonings to the chicken. I’m the type of person that cooks with a ton of random seasonings, so use whatever you have handy that you enjoy.
2. Next cook up some rice. I used this brown rice, but you could also make some on the stove top. I like these ready rice packets because they’re super easy and quick. I decided to make four servings of these bowls, with each serving including 1/2 cup of cooked rice which means I get four servings out of this packet.
3. Once your chicken and bell peppers are cooked. Go ahead and heat up your corn. I mainly did this so it would get a little crispy, but since these are going to go into meal prep containers and reheated (vs being eaten after cooking) you could skip this if you don’t care about the crispiness.
4. Go ahead and pack up your chipotle bowls! I used two of these cool containers (which I forgot lids didn’t work so I threw them out after using them)
5. Before taking it to work/school or eating, go ahead and add some guacamole and pico to a small container to add into your bowl. One of the days I actually just put lettuce, pico, guacamole and a lime in a zipbloc bag and added it to my bowl after heating it up.
Each bowl contained: 3 oz of chicken, 1/2 cup of cooked rice, 1/4 of the bell peppers, and 1/4 the can of corn, and approx 25 grams of avocado.
287 Kcal, 31 Carbs, 7 Fat, 30 Protein, 114mg sodium, 4g Sugar
- You can add beans if you would like, I didn’t because I’m not a fan of beans in general.
- You can pack these up however you want, I found this way to be easy to transport and re-heat.
- You don’t have to heat them up if you don’t want to.
Let me know if you try these and what you think!