I have worked the magic known as the Chipotle Burrito Bowl.
You know you want it
Once the fare of high carb plans everywhere, a little bit of creativity and guacamole goes a hella long way.
and sour cream, and taco seasoning and cheese and… and…
Spicy Chicken Burrito Bowl
Spanish Rice (recipe here)
Chicken breast, 1.5 – 2 breasts
2-4 Tbsp extra virgin olive oil
1/2 packet taco seasoning mix
pico de gallo
black beans (higher carb)
corn (higher carb)
Take your chicken. Hullooo chicken! See those breasts? Now these are Hooters. And all natural. Not like the ones you see on Bravo.
You’re going to cut your cooked chicken into cubes.
Cook in olive oil over medium heat until chicken dries out, stirring occasionally, about 5-15 minutes, depending.
Add half of a package of Taco Seasoning and 1/4 cup water. Stir and cook until liquid is gone.
You can line the bowl with lettuce leaves, or you can shred the lettuce as Chipotle does. I was going all Martha Stewart on yo butts, so I decided to go with the leaf liner.
Place Low Carb Spanish Rice in the bowl. Make a well and fill with chicken.
Add your toppings (I add everything but the beans and corn).
The beauty of the burrito bowl is then to mix it up.
Then if you REALLY want to, you can add some black beans on top for decoration (they’re really great fiberwise, but a wee bit carby) or a tiny bit of corn–we’re talking less of an ear than Mike Tyson bit off.
So how low carb are we? Let’s assemble your bowl:
1/2 Cup of cauli rice: 3 net carbs
1/2 Cup Spicy Chicken: 1 net carb
2 Tbsp sour cream: 1 net carbs
2 Tbsp guacamole: 3 net carbs
2 Tbsp Pico de Gallo: 2 net carbs
1/4 cup shredded cheddar: 1 net carb
1/4 cup corn: 4 net carbs
1/4 cup black beans: 6 net carbs
Have fun, make it yours, and tell me: Where do we want to eat next?