Do you ever have one of those long days when it’s just easier to roll up to Qdoba or Chipotle for a burrito bowl than facing the idea of cooking? Yeah, same here. It happens, and there’s no shame in it. Those bowls are really good, and it doesn’t get any easier than walking in and out with dinner made in less than 5 minutes.
But . . . if you have a little more time on your hands once in a while, homemade burrito bowls are pretty simple to make, make great leftovers, are waaay less expensive than going out, and – ahem – taste even better than the grab and go versions. These are perfect for those weeks that you know are going to be busy. You can portion out a bunch of meals in advance so that you can just heat them up and assemble. That way, you’ll actually look forward to your work lunches instead of groaning about them.
2 lb. chicken breasts, pounded thin
3 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. adobo sauce from a can of chipotle peppers
2 tsp. chili powder
2 tsp. cumin
2 tsp. oregano
Salt and pepper
Mexican Black Beans
Pico de Gallo
Green onions, chopped
Combine all chicken ingredients into a glass container and marinade overnight.
Prepare the rice, beans, guacamole and pico.
When you’re ready to cook the chicken, heat a skillet over medium high heat. Add the chicken and all of the marinade and cook turning occasionally until chicken is cooked through, about 5 minutes per side. Remove the chicken from the pan and chop into bite-sized pieces. Season with salt and pepper.
To assemble the bowls, place rice on the bottom of each bowl. Top with beans, chicken, guacamole, pico de gallo, sour cream, shredded cheese, and any other favorite toppings. Enjoy!