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Bringing Chipotle Home: A Delicious, Healthy, and Budget-Friendly Experience

A budget-friendly, Whole30-compatible, and delicious way to enjoy your favorite Chipotle flavors at home! This quick and easy meal is packed with flavor, fully customizable, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 –1.5 lbs boneless skinless chicken breast, cut into small ½" pieces
  • 1 tbsp chili powder use ancho chili powder for extra kick
  • 1 tbsp dehydrated minced onion
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp paprika
  • 2 tbsp olive or avocado oil
For the Fajita Veggies:
  • 2 large green bell peppers thinly sliced
  • 1 large red onion thinly sliced
  • 2 tbsp olive or avocado oil
  • 2 tsp oregano
For the Base & Toppings:
  • 5 oz mixed greens chopped romaine, or a mix of both
  • 2 cups salsa homemade or store-bought
  • 2 –3 cups guacamole homemade or store-bought
  • 3 cups cilantro lime cauliflower rice or regular cauliflower rice (optional)
  • 8 oz ranch dressing optional, Whole30-compatible if needed

Method
 

1. Sauté the Fajita Veggies:
  1. Heat 2 tbsp oil in a large sauté pan over medium-high heat. Add the sliced bell peppers, red onion, and 1 tsp oregano. Sauté for 5–6 minutes until veggies are tender. Remove from the pan and set aside.
2. Cook the Chicken:
  1. Reduce heat to medium and add the remaining 2 tbsp oil to the pan. Toss in the chopped chicken along with the chili powder, minced onion, cumin, salt, paprika, and the remaining 1 tsp oregano. Stir regularly and cook for about 10 minutes, until the chicken is fully cooked (no pink in the center).
3. Prepare Additional Ingredients:
  1. If using cilantro lime cauliflower rice, cook it now.
  2. If making homemade salsa or guacamole, prepare those while the chicken cooks.
4. Build Your Bowl!
    Start with a generous layer of mixed greens. Then, add:
    1. ¾ cup cilantro lime cauliflower rice (if using)
    2. ½ cup fajita veggies
    3. Chicken
    4. ½ cup salsa
    5. ⅔ cup guacamole
    6. Optional: A drizzle of ranch dressing
    5. Enjoy!
    1. This meal is best enjoyed fresh, but leftovers can be stored in an airtight container. The cooked chicken stays good in the fridge for up to a week or in the freezer for up to 3 months.

    Notes

    • For a spicier kick, add ½ tsp cayenne pepper to the chicken seasoning.
    • You can swap the chicken for steak, shrimp, or a plant-based protein.
    • Serve with a side of tortilla chips if not following Whole30.
     
    Would you give this a try? Let me know how it turns out!

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    Let us know how it was!