From our kitchen

Chicken & Veggie Bowl (Chipotle-Style)

Name: Chicken & Veggie Bowl (Chipotle-Style)
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican-inspired
Ingredients: 6 chicken breasts (or 2 lbs ground beef); 2 tsp cumin; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp chili powder; Salt and pepper, to taste; 3 tbsp olive oil (for cooking); 3 cups rice (white or brown); 6 cups water or broth (vegetable or chicken); 3 tbsp olive oil; Juice of 3 limes (about 6 tbsp); 3/4 cup fresh cilantro, chopped; Salt, to taste; 4 cups Normandy blend (frozen or fresh); 3 bell peppers (any color), sliced; 2 medium onions, sliced; 3 tbsp olive oil (for sauteing); 3 cups black beans (canned, drained, and rinsed); 3 limes, cut into wedges (garnish); Fresh cilantro (garnish); Salsa, guacamole, or avocado slices (optional); Jalapenos (optional, for heat)

This one's inspired by Chipotle bowls — we just wanted our own version we could make at home. We came up with this, and in the end it cost so much less than going to Chipotle. It feeds six, and every part scales easily for a bigger or smaller crowd.

Serves 6 Build-your-own bowls About 45 minutes

Ingredients

For the chicken

6 chicken breasts (or 2 lbs ground beef, if you prefer)
2 tsp cumin
2 tsp smoked paprika
2 tsp garlic powder
1 tsp chili powder
Salt and pepper, to taste
3 tbsp olive oil (for cooking)

For the cilantro-lime rice

3 cups rice (white or brown)
6 cups water or broth (vegetable or chicken)
3 tbsp olive oil
Juice of 3 limes (about 6 tbsp)
¾ cup fresh cilantro, chopped
Salt, to taste

For the vegetables

4 cups Normandy blend (frozen or fresh)
3 bell peppers (any color), sliced
2 medium onions, sliced
3 tbsp olive oil (for sautéing)
Salt and pepper, to taste

For the black beans

3 cups black beans (canned, drained, and rinsed)
Salt and pepper, to taste

Optional garnishes

3 limes, cut into wedges
Fresh cilantro
Salsa, guacamole, or avocado slices
Jalapeños (for heat)

Method

Cook the rice

In a large pot, bring the water or broth to a boil. Add the rice, olive oil, and a pinch of salt.
Lower to a simmer, cover, and cook per the package (15–20 min for white rice, 30–40 min for brown).
Fluff with a fork, then stir in the lime juice and chopped cilantro. Set aside.

Season & cook the chicken

Mix the cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Rub all over the chicken.
Heat 3 tbsp olive oil in a large skillet over medium. Cook the chicken 6–7 minutes per side, until it reaches 165°F. Rest a few minutes, then slice into strips.

Ground beef option: season the beef with the same spice mix and cook until browned and cooked through, 8–10 minutes.

Sauté the vegetables

In the same skillet, heat 3 tbsp olive oil over medium. Add the bell peppers and onions, season with salt and pepper, and sauté 5–7 minutes, until tender and slightly charred.
Add the Normandy blend and sauté until tender, another 5–7 minutes.

Heat the black beans

Warm the black beans in a saucepan over medium heat for 3–5 minutes, with a pinch of salt and pepper.

Assemble & garnish

Start each bowl with a base of cilantro-lime rice. Top with sliced chicken (or beef), sautéed veggies, and black beans.
Finish with lime wedges, fresh cilantro, and any of salsa, guacamole, or avocado. For extra, add warmed corn or jalapeños.

Feeding more or fewer than six? Scan this recipe or set your servings, and RecipeScaler rescales the whole bowl — the 3 cups of rice, the 6 chicken breasts — so nothing's left to guess. (And it's still a fraction of the Chipotle bill.)

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