Made this last week, and it was really good.
My only changes:
I didn’t have oregano, so I used parsley.
Didn’t have charcoal, so I baked it.
I didn’t make the rice. Instead, I chopped up some romaine and topped it with the chicken, grated cheese, and sliced avocado.
I can’t wait to make this recipe on the grill when warmer weather hits!
My family loves Chipotle. Their chicken burrito bowls are our default food choice when we’re out in town and in a pinch. There are both good and bad aspects of our relationship with Chipotle. The good is that we’re able to find quick meals that are within our dietary parameters and with relatively naturally-raised ingredients. The bad is that while Chiptole is pretty upfront about their standards towards raising animals, they have not released a list of their ingredients to the public. There’s actually a petition (right here) to ask Chipotle to reveal their ingredients. My personal concern is that they are cooking with oils that are high in Omega-6 fatty acids, like soybean oil.
My other issue is that we like Chipotle so much that sometimes it becomes our dinner even if we’re not out in town and in a pinch; it’s so tasty that we…
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