Recipe: Chipotle's Chicken Burrito Bowl

It’s so much healthier, tastier, and fresher than any other fast food place I can think of. Once you try it once you seriously become hooked!
After eating like a million burrito bowls I decided to start making it at home. It soon became a family favorite and now I find myself making it every week.
When you are a food blogger and you make something even twice, you know it’s good! My husband usually opts in for the steak version and I usually go for the chicken. This recipe works well for any cut of meat you have.

THE RECIPE:
Ingredients:
For the Chicken Marinate:
- 4 Boneless Skinless Chicken Breasts Halves
- 1/2 a Lime juiced
- 1/4 cup olive oil
- 1 packet taco spice mix
- 1/2 teaspoon tomato paste optional
For the Rice:
- 2 cups long grain rice
- 3.5 cups water
- 2 tablespoons butter
- 2 teaspoons salt
- 1/2 lime
- bunch of cilantro
For the Burrito Salad:
- 3/4 cup sliced bell peppers any color combo
- 1/2 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup of canned corn
- 1/2 cup of canned black beans
- 1 cup chopped Romain lettuce
- 2 scallions chopped
- small bunch of cilantro chopped
- 1/4 cup sour cream
Instructions:
- Wash rice in a large bowl under cold water for 2-5 minutes until the water runs clear. Soak for at least 5 minutes. Boil 3.5 cups of water in a large saucepan, pour rice and let simmer on low heat for 10 minutes or until the water has dried into the rice and the rice is soft. Place 2 tablespoons of butter on the rice to melt with the heat off, Cover and set aside.The cilantro and lime will be added later before serving.
- In a medium bowl Mix the halved chicken breast with the olive oil, tomato paste, taco spice mix. Squeeze half of a lime into the mixture and mix. Cover the chicken and allow to marinate in the fridge for anywhere from 15 minutes-3 days.
- Heat a grill, griddle or pan over medium-high heat, place chicken on grilled and cook for 5 minutes on each side. remove from heat and set aside.
- While the chicken is on the grill, chop all of the veggies and salad.
- After the chicken has finished cooking and the rice is ready, In a medium bowl toss the rice with minced cilantro, salt and the juice of half a lime. Spoon the rice into bowls, top with salad mixture (beans, corn, bell peppers, tomatoes, onions, cilantro). Place chicken on top and top with 1 teaspoon of sour cream and chopped scallions.
- Enjoy cold or warm!