Burrito Bowl

On my way home I was really tempted to go to Chipotle but I stopped myself because 1.) Chipotle is kind of expensive and I've been eating out more than usual and 2.) I might as well make that stuff at home. I thought about making a copycat version of their burrito bowl, but I ended up making my own simple version that's more like a normal-ish salad, mostly by cutting out the cilantro rice and adding a scrambled egg.

Burrito Bowl

Serves 1

Handful of salad greens (I used baby kale)

1 chicken thigh

1/2 tsp cumin

1/2 tsp garlic powder

1/4 tsp chili powder

1/4 tsp salt

1 tsp veg oil

1/4 cup cilantro leaves, rough chopped

1/2 avocado, cut up

1/4 cup pinto beans

1/4 cup mozzarella cheese, shedded

1 egg, scrambled

1/4 tsp black pepper

1 tbsp salsa or hot sauce (I used Trader Joe's Hatch Valley Salsa)

Maybe a squeeze of lime?

Season both sides of the chicken thigh with the cumin, garlic powder, chili powder and salt. Saute the chicken thigh in the oil over medium high heat for a few minutes, until cooked through. Cut it into bitesize pieces.

Combine the salad greens, cilantro, avocado, pinto beans, cheese, scrambled egg, black pepper and salsa.