If you could only eat one cuisine for the rest of your life, what would it be? Hands down, I would choose Mexican food. First of all: Margaritas. Second of all: Nachos. Honestly, I think I could stop there- case closed, problem solved, no more need for discussion. But I will go on in case you aren’t convinced.
- You can make a variety of delicious meals using all different types of meat (chicken, beef, pork, seafood…) You can also easily adapt for fulfilling, flavorful vegetarian options.
- Any cut/cooking method also works well (breast, thigh, loin, flank, shredded, ground, grilled, crockpotted, sauteed, etc.) This too offers a lot of variety!
- Cheese is usually involved
- Guacamole and Salsa are staples
- Usually quick and easy to whip up
- MARGARITAS!
I never have any trouble coming up with a “Taco Tuesday” (or taco any day, really) inspired meal when I am planning for the week. Travis is always happy to hear that we are having Mexican food, and I am always happy to make it because it is easy, peasy and adaptable for lots of different food preferences/allergies/sensitivities.
As you can probably imagine, Chipotle is a household favorite, especially when we are traveling or just want a night off from cooking.
Although I do love the occasional break from cooking dinner, I also know full well that I am capable of recreating a Chipotle bowl at home using quality ingredients for half the price. Thus, these bowls have been a reoccurring meal in our house for years now!
Ingredients:
For the Chicken Marinade:
(I went ahead and added a splash of tequila because that’s the kind of mood I was in, but it is certainly not necessary.)
- 2+ lbs chicken (thighs or breasts)
- 1/2 cup avocado oil
- Juice of 3 limes (around 1/4 cup)
- Splash of Tequila
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp TJ’s Chile Lime seasoning or paprika
For the Rice:
- 1 cup rice (rinsed well)
- 2 cups chicken broth or water
- juice of 2 limes
- 2 Tbsp chopped cilantro
**Could also sub Cauliflower rice for low carb/Whole 30 option**
For the Grilled Veggies:
- 2 bell peppers of your color choice
- 1 red onion
- 1/4 C Avocado oil
- About a 1/2 teaspoon each of salt, pepper, cumin, garlic powder, and paprika
Additional Ingredients:
- 1 can Black Beans, rinsed
- Avocado
- Salsa
Instructions:
- Start with marinating the chicken. Add all marinade ingredients to a mason jar and give it a good shake! Place chicken and pour marinade into a large zip-lock bag. Set aside for 30 mins (or longer!)
- Next, prepare the veggies for the grill. Slice 2 bell peppers and 1 whole onion. Toss them in 1/4 cup oil and seasonings. I have a handy veggie basket for the grill, but you could also make an aluminum foil pouch for the grill (or simply saute the veggies on the stove!)
- Preheat the grill to med-high to get the grates nice and hot.
- Rinse the rice and add to a saucepan. Pour in 2 cups chicken broth and bring to a low boil. Give it a good stir, reduce heat to low, place the top on the pan, and cook for about 15-18 minutes. (Or use a rice cooker.)
- Place chicken and veggies on the grill. Reduce heat to medium and close lid. Cook for about 20-25 minutes, checking every 5 minutes if you are worried your food might catch on fire, not that I would know from experience or anything. Flip chicken and stir veggies 1/2 way through. When cooked through, set aside to “rest.”
- Drain, rinse, and heat beans in a small saucepan. I like to add a little salt, pepper, paprika, cumin, and a splash of water to spice things up.
- Add lime juice and cilantro to your now cooked rice.
- Assemble bowls! Start with rice, add chopped chicken, grilled veggies, beans, and avocado and/or salsa on top!
Like I said, this meal is ALWAYS a hit in my house. Aside from the amazingly delicious combination of flavors, I love that you can easily change things up by using different meats…grilled steak, shredded beef, shredded pork…any of it would be great!
It’s hard to compete with the convenience of picking up dinner at Chipotle, but this isn’t that much more effort, and will make both your taste buds and wallet happy!
Happy Taco (Burrito Bowl) Tuesday!
- 2 lbs chicken thighs or breasts
- 1/2 cup avocado oil
- Juice of 3 limes around 1/4 cup
- 1 splash of Tequila
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp TJ's Chile Lime seasoning or paprika
- 1 cup rice rinsed well
- 2 cups chicken broth or water
- juice of 2 limes
- 2 Tbsp chopped cilantro
- 2 bell peppers
- 1 red onion
- 1/4 C Avocado oil
- 1/2 tsp each salt, pepper, cumin, garlic powder, and paprika
- 1 can Black Beans rinsed
- Avocado
- Salsa
-
Start with marinating the chicken. Add all marinade ingredients to a mason jar and give it a good shake. Place chicken and pour marinade into a large zip-lock bag. Set aside for at least 30 mins.
-
Next, prepare the veggies for the grill. Slice 2 bell peppers and 1 whole onion. Toss them in 1/4 cup oil and seasonings. Use grill basket or aluminum foil pouch for the grill (or simply saute the veggies on the stove!)
-
Preheat the grill to med-high to get the grates nice and hot.
-
Rinse the rice and add to a saucepan. Pour in 2 cups chicken broth and bring to a low boil. Give it a good stir, reduce heat to low, place the top on the pan, and cook for about 15-18 minutes. (Or use a rice cooker.)
-
Place chicken and veggies on the grill. Reduce heat to medium and close lid. Cook for about 20-25 minutes, checking every 5 minutes if you are worried your food might catch on fire, not that I would know from experience or anything. Flip chicken and stir veggies 1/2 way through. When cooked through, set aside to "rest."
-
Drain, rinse, and heat beans in a small saucepan. Add a little salt, pepper, paprika, cumin, and a splash of water to spice things up.
-
Add lime juice and cilantro to your now cooked rice.
-
Assemble bowls! Start with rice, add chopped chicken, grilled veggies, beans, and avocado and/or salsa on top! (Cauliflower rice would be a great low carb/whole 30 substitute in this recipe.)
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