Monday, October 14, 2013
Now let me loop this in to my pre-wedding diet. Weight Watchers is OK with Chipotle. For a mere 13 points (reasonable amount for dinner), I can enjoy my absolute favorite: the burrito bowl.. That was until we met heavy-handed Kate (I don't actually know her name, but I've decided it's Kate). Kate fills that burrito bowl with at least 4 pounds of food. I would estimate 3 cups of rice, two full chicken breasts, and I don't even want to talk about the size of the spoon she uses for sour cream. Mike gets so excited when Kate is working, last time I could actually feel his blood pressure rising when he saw another employee glove-ing up to start working the line. Thankfully, Kate swooped back in and made Mike's 30 pound burrito to his liking.We went home happy, incredibly full, and reaching for the extra large bottle of Tums.
At this point in the game (less than two months till the big day!), running into Heavy Handed Kate at Chipotle is just not a risk I can take. Instead, I decided to make these lightened up, portion controlled at-home burrito bowls. These will be a weeknight staple for me; they're fresh, so simple to put together, and incredibly flavorful. I actually forgot to top these with cheese and neither of us even noticed. Yum!
Ingredients (for two):
* 2 chicken Breasts
* 1/4 tsp. each: paprika, cumin, chili powder, garlic powder, onion powder, salt, pepper
* 2 c. brown rice, cooked (I love Trader Joe's frozen brown rice)
* 1 tsp. lime zest
* 1-2 tbsp. cilantro (depending on your preference)
* Garnishes, to taste: Romaine lettuce, pico style salsa, light sour cream, lime wedges, sliced avocado, shredded cheese
Preheat grill or grill pan to medium heat. Combine all seasonings in a small bowl and rub generously on the chicken. Grill until chicken is cooked through. Meanwhile, prepare the rice by stirring in lime zest and cilantro. Add to a bowl, add your garnishes of choice and top with sliced chicken. Enjoy!