Has anyone else noticed that blogger isn't quite fixed all the way or is it me? I can't log out without completely clearing my cookies and history (ick) and I can't leave a comment on your blog if it doesn't have a pop up window with my sign in intact.
So, aside from asian food, this may be my most often prepared meal. And purchased meal. I find that one of the best controls I have over my daily eating is ensuring I pack a lunch from home each day. Sometimes though, between juggling my coffee, laptop bag, purse and Brooklyn's "lunch" on the way out the door each morning, I leave my lunch in the refrigerator, or even on the counter. Those are the days I usually end up at Chipotle....love, love, love their Naked Chicken Burritos. What's even better is how very simple this is to prepare at home and there are always leftovers in this house. Yay!
While it initially seems like a bit of work because there's a few different prep areas, it actually all comes together rather quickly with a bit of prep the night before or morning of. I usually season the chicken the night before I'll make this (and I butterfly it so it'll cook faster and have more surface area for the spices, but you don't have to). Then to get it all going, I start the rice, put the chicken on the grill and prepare the salsa while the rice and chicken cook. The beans are so easy, they don't even count as preparation.
I usually just combine the corn salsa and the tomato salsa from sheer laziness but if you don't like the corn, just leave it out. As it turns out, last night after I made this and settled on the couch with my latest Food Network magazine, I saw that their copycat recipe fo the month was for Chipotle's corn salsa--definitely giving that a try next time.
Then you just serve it all up on the table family style. This is always popular with guests other than my sister--everyone can create the exact burrito bowl they want. And if you don't like your burritos naked, just layer all of these into a large tortilla and roll it up. Even though I just had it last night, I swear I could it eat it again now for breakfast.
- 1 cup fresh corn cooked and cut from cob, or frozen corn defrosted in warm water and drained
- 3 large tomatoes, diced
- 1 jalapeno (optional) seeds removed and finely minced
- 1/4 finely diced red onion
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- salt to taste
- juice of 1 lime
- 2 cups of hot cooked rice
- juice and zest of 1 small lime
- 1/2 cup of chopped fresh cilantro
- 1/2 teaspoon salt
Mix lime juice with salt to dissolve salt. Drizzle over rice. Add zest and cilantro and toss.
- 1 can of black beans, rinsed and drained
- 1/4 cup chicken broth
- 1 tsp garlic powder
Add garlic powder to chicken broth and stir. Add beans, cover loosely and microwave for 2-3 minutes
Blackened Chipotle Chicken
- 2 large chicken breasts, butterflied
- blackening spice
- powdered chipotle chilis
Generously sprinkle chicken with blackening spice and chipotle chili powder. Refrigerate for at least 2 hours. Heat grill to 450. Place chicken on grill and cook for 7-9 minutes on each side. Let cool for 5 minutes and then dice.
- hot sauce
- avocados or guacamole
- sour cream or greek yogurt
- shredded jack or cheddar
- tortilla chips