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Create your own signature burrito or bowl with your choice of unlimited fresh ingredients including antibiotic free chicken, slow roasted beef, pork, and veggies. Today, I'll show you how to make Chipotle's burrito bowls at home. This is an easy and delicious recipe that is perfect for make ahead lunches for work or.

Alright, don’t linger, let’s plan this burrito bowl menu with 19 materials which are surely easy to acquire, and we have to process them at the very least through 8 actions. You should devote a while on this, so the resulting food could be perfect.

Composition of Burrito Bowl:

1. Give 6 oz - chicken breast
2. Need 1/3 cup - white rice
3. Require 1/4 cup of lime juice
4. Get 1/4 cup tomato
5. You need 1/4 cup of corn
6. Provide 1/4 cup of romaine lettuce
7. Give 1/8 cup - onion
8. Take 1/8 cup for jalapeño
9. Require 3 tbsp - mozzarella cheese
10. You need 3 tbsp - avocado
11. Prepare 2 tbsp for sour cream
12. Make ready 1 tbsp - ground cumin
13. Get 1 tbsp of Frank's Hot Sauce
14. Get 1 tbsp crushed red pepper
15. You need 1 tbsp of cilantro
16. Prepare 1 tsp for garlic powder
17. Take 1 tsp for salt
18. Need 1/2 tsp - cayenne pepper
19. Make ready pinch - ground black pepper

It's surprisingly easy and affordable to replicate the meal at home with all of your favorite toppings! In the age of Chipotle, when burrito bowls have become layers upon layers of fancy meats, creamy dressings, and crunchy tortilla strips, I'm scaling it back to the. This healthy burrito bowl is chock full of veggies and greens, perfect for a filling lunch. This is one vegetarian meal that tastes just as good as it looks.

Burrito Bowl step by step:

1. Bring 2 cups of water to a roiling boil. Add 1/8 cup lime juice, the white rice and the cilantro. Reduce heat to light boil and cook until tender.
2. Dice tomato, jalepeño, and onion. Combine in pot with 1/4 cup water, garlic powder, Frank's Hot Sauce, crushed red pepper, and corn. Cover and cook over low heat, stirring occasionally.
3. Place chicken breast in Zip-loc bag. Add cumin, black pepper, and cayenne pepper. Shake until chicken is coated.
4. Cook chicken in frying pan over medium heat. Cover, and flip as needed. Chicken should cook to 165°F internal temp.
5. Shred chicken upon completion of cooking. Remove from heat.
6. Drain all water from rice, add remaining lime juice and salt. Mix thoroughly.
7. Mash salsa mix with hand masher, and remove from heat.
8. Plate rice, and top with chicken, lettuce, salsa, cheese, avocado, and sour cream.

This recipe is one way to eat Chipotle at home anytime you want. The idea of a burrito bowl isn't anything new. I happen to love them and when I travel, this is one. Ingredients in Instant Pot Burrito Bowls. These burrito bowls couldn't be easier to make!

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