Today was a great day. Why, you may be wondering? What made this Wednesday different than any other? Well, Matt and I got the best news ever. And I mean ever.
We just found out the Chipotle Mexican Grill will be coming to Burlington, VT.
Yes, you heard right. Our favorite Mexican joint is finally coming to our town. And let me say, it’s about time. Matt is probably the most excited person on the planet. Literally, jumping for joy when I got home from work.
Ecstatic.
We were so excited about the news that we just had to celebrate appropriately. We had to make our very own version of our favorite Chipotle eats.
To make this dish perfect, we pulled out all the stops. We chose what we enjoy most from the menu and made it our own. On tonight’s menu we had:
- Grilled Chicken in a Chipotle-Adobo Sauce
- Cilantro-Lime Quinoa
- Sauteed Green Peppers and Onions
- Homemade Pico de Gallo
- Homemade Guacamole
It was perfection in a bowl. Worthy of any true Chipotle Fan.
Chipotle’s amazing chicken is always grilled to perfection and smothered in a fantastic chipotle pepper and adobo sauce. We whipped up this marinade in about three minutes and it was pretty much as close to the real thing as we could have hoped for. Yum!
Ingredients
- 1 can of Chipotle Peppers in Adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/4 cup filtered water
- 2 boneless chicken breasts
Instructions
- In a food processor, combine peppers, cumin, oregano, pepper and salt, and blend until smooth. Carefully and slowly, add the water and keep processing until you have the consistency you want.
- In a shallow bowl or baking dish, combine the marinade with the chicken breasts. Place in fridge let the chicken sit and soak up the flavors for about half an hour.
- Once the chicken is done marinading, preheat your grill / grill pan on medium high. When it feels hot to the touch, or sizzles when sprinkle water on it, spray with non-stick olive oil spray and place the chicken on the grill. Cook for about 4 minutes per side or until the center of the breasts are cooked through. Let the grilled chicken cool slightly and chop into bite sized pieces.
- Serve over Cilantro-Lime Quinoa (recipe to follow) and top with guacamole, pico de gallo, black beans, sauteed peppers & onions, shredded cheese, sour cream, hot sauce, you name it. Any of your Mexican favorites would go well with this delicious dish.
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Chipotle’s amazing chicken is always grilled to perfection and smothered in a fantastic chipotle pepper and adobo sauce. We whipped up this marinade in about three minutes and it was pretty much as close to the real thing as we could have hoped for. Yum!
Ingredients
- 1 can of Chipotle Peppers in Adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1/4 cup filtered water
- 2 boneless chicken breasts
Instructions
- In a food processor, combine peppers, cumin, oregano, pepper and salt, and blend until smooth. Carefully and slowly, add the water and keep processing until you have the consistency you want.
- In a shallow bowl or baking dish, combine the marinade with the chicken breasts. Place in fridge let the chicken sit and soak up the flavors for about half an hour.
- Once the chicken is done marinading, preheat your grill / grill pan on medium high. When it feels hot to the touch, or sizzles when sprinkle water on it, spray with non-stick olive oil spray and place the chicken on the grill. Cook for about 4 minutes per side or until the center of the breasts are cooked through. Let the grilled chicken cool slightly and chop into bite sized pieces.
- Serve over Cilantro-Lime Quinoa (recipe to follow) and top with guacamole, pico de gallo, black beans, sauteed peppers & onions, shredded cheese, sour cream, hot sauce, you name it. Any of your Mexican favorites would go well with this delicious dish.
This quinoa is so good. It’s light, with a bright citrusy flavor, and practically pops in your mouth with each bite. It’s healthier than Chipotle’s traditional white rice and gives this burrito bowl a distinct Queen of Quinoa touch.
Ingredients
- 1/2 cup dry white quinoa
- 1 cup filtered water
- 1/2 lime, juiced
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon fine sea salt
Instructions
- In a small sauce pan, combine the water and quinoa and bring it to a bowl. Turn down to low, cover and let simmer for 10 minutes. When the water has all been absorbed, turn the burner off and let the quinoa steam for another couple of minutes.
- Gently fluff the quinoa with a fork and add the remaining ingredients. Toss everything together and serve immediately.