DIY Chipotle Bowl Recipe & Price Comparison!

Ingredients

• 2 cups Long Grain White Rice (rinsed)
• 2 cups Water (for cooking rice)
• 1 tablespoon Olive Oil (for sautéing)
• 1 pound Chicken Breast (cut into bite‑size pieces)
• 1 teaspoon Chipotle Chili Powder (or chipotle seasoning blend)
• 1 teaspoon Ground Cumin (ground)
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 can Black Beans (drained and rinsed)
• 1 cup Shredded Cheddar Cheese (optional)
• 1 head Romaine Lettuce (chopped)
• 1/2 cup Salsa (mild or medium)
• 1 large Avocado (sliced)
• 1 whole Lime (cut into wedges)

Instructions

1. Rinse and Cook Rice

   Place rinsed rice and 2 cups water in a medium saucepan, add a pinch of salt, bring to a boil, then reduce heat to low, cover, and simmer for 18‑20 minutes until water is absorbed.

   Time: PT20M

   Temperature: Medium heat

2. Season Chicken

   In a bowl, toss chicken pieces with olive oil, chipotle chili powder, cumin, garlic powder, and salt until evenly coated.

   Time: PT5M

3. Cook Chicken

   Heat the large skillet over medium‑high heat. Add the seasoned chicken and sauté, stirring occasionally, for 8‑10 minutes until the pieces are browned and reach an internal temperature of 165°F.

   Time: PT10M

   Temperature: Medium‑high heat

4. Warm Beans

   While the chicken cooks, place drained black beans in a small saucepan with a splash of water, heat over medium heat for 3‑4 minutes until warmed through.

   Time: PT5M

   Temperature: Medium heat

5. Prep Fresh Toppings

   Chop lettuce, slice avocado, and cut lime into wedges. Set salsa and shredded cheese aside.

   Time: PT5M

6. Assemble Bowls

   Divide cooked rice among six containers (about 1/3 cup each). Top with equal portions of beans, chicken, lettuce, salsa, cheese, avocado, and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

55g

Fat

18g

Fiber

10g