Easy Homemade Chipotle Recipe

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On Friday night my hubby and I went to our favorite local alehouse to grab a beer and some dinner.

Since I scheduled Friday night for my cheat meal I decided to order an item that I wouldn’t normally order, and I settled on their Vegetarian Southwestern Salad (but I added chicken so killed the veg thing).  I ordered the salad without the dressing and asked for extra salsa frescaI am not a big fan of salad dressing.

What I forgot to remember when ordering this salad is that I don’t eat black beans, tortilla chips, corn or brown rice for one main reason – and this reason has nothing to do with WW points or healthy choices.

Twenty minutes after eating, I was very painfully reminded of why I no longer eat those items. They kill my stomach!

Sticking to a mostly grain-free diet can be very challenging, especially since I sometimes miss my old favorites. But this lifestyle is one I chose due to digestion issues. I sometimes forget this key detail when so caught up on the ‘STICK TO 29 POINTS’ mentality.

The absence of Mexican food in my world is incredibly sad, especially since eating at Chipotle these days means accepting a night of discomfort. But a recipe posted by Beth a little while back got me thinking, why can’t I recreate my favorites, MY WAY at home?

Easy Homemade Chipotle Recipe

So last night, I did just that and brought Chipotle to my level.

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First I brought 1/2 a cup of quinoa and 1 cup of vegetable broth to a boil.

Once the broth was boiling, I reduced to a simmer and covered with a lid.

I next turned my attention to the chicken and put 1/4 cup of chicken broth in a pan. As the broth heated I added 1.4 lbs. of sliced chicken to the pan. I then topped everything with 1/2 a packet of Trader Joe’s taco seasoning.

The chicken I prepare on the stove always turns out dry, but I wanted to create Chipotle quality chicken without the sodium. The broth really helped the chicken soak in the flavors and allowed me to fully avoid the dry issue.

The qunioa was just about done cooking, so I Magic-Bulleted some fresh cilantro and cut a lime in half.

Love you MB!

I then stirred in the cilantro and added half a lime’s worth of fresh juice.

I covered the pot back up and allowed the flavors to soak in over very low heat.

While the quinoa and chicken finished cooking, I sauteed some bell pepper slices and onion.

I also used the other lime half to flavor the vegetables.

Then to prepare my Mo-potle Burrito Bowl I……

– Started with a base of spinach

– Added 1/2 cup of cherry tomatoes

– Topped the fresh vegetables with 1/2 cup of quinoa  (4 WW pts.)

– Measured out 3 oz. of chicken (3 WW pts.) then through that on top

– Added my sauteed peppers and onions

– Included 1/4 of an avocado

– And finally topped with 1 tbsp. of Greek yogurt and a couple shakings of Cholula

Yeah……this was heavenly. Delicious and delightful in every way.

Also Read:  Tonka Bean Ice Cream Recipe

Just as Grain-Free Oatmeal became a staple in my life to avoid the early-morning oatmeal stomachaches, Mo-potle Bowls will definitely be replacing my monthly Chipotle visits.

I so quickly forget that many of the items I limit have nothing to do with WW point restrictions, but everything to do with “properly fueling the car”. It is empowering to remember that my diet is evolving to sustain my life, needs and comfort – not to just reach a goal weight.

This reminder nudges me to get creative in the kitchen and to find news ways to love old favorites.

What is your favorite healthy re-mix of a recipe?

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