Chipotle on the cheap - yum!

Oh man, if my friends know anything about me, it's that I'm obsessed with Chipotle bowls and making them at home because - honestly, who can afford a 7-8$ burrito on the daily?

This is one of my favorite things to eat after the gym because it has everything I need (imo) for post-workout fuel. Some days you feel like a protein shake, but when you don't, this is my go-to. It's quick, can be prepped for the entire week in like 15mins and is just AMAZING.

I haven't tried this with steak (yet) but the following is what I throw in my bowls and a new way to have a burrito (that I tried this morning with the utmost success!) that is paleo approved and insanely low-carb.

First for the chicken - which needs some time to marinate so prep this before!

© cavewomanmom

Homemade Chipotle-seasoned chicken

• 1lb chicken breasts, or four pieces
• 1tbsp olive oil (or coconut oil if you prefer)
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1/2 tsp black pepper

1. Toss the chicken in the oil of your choice (unless you are choosing a vegetable or canola oil - don't do that). I toss the chicken in a gallon plastic bag so that I can seal it off and toss is all together, quickly and evenly.
2. Add spices, toss until evenly coated and let marinate for at least 2hours but the longer the better, up to a day.
3. Cook on medium-high heat, slicing into cubes either during (to speed up the process) or after - whatever!
4. Add to your bowl/burrito and eat!

Next for the ingredients... I usually add avocado (fat), organic whole-fat sour cream & mexican cheese blend (some not-so-awful carbs & protein), the chicken (protein), romaine lettuce, beans (I usually mix black and pinto), rice (which I'm on the verge of changing to Cauliflower rice to lower my carb intake), Chipotle hot sauce (YUM) and I toss it all together to get this beauty:

© cavewomanmom

If burritos are more your thing try this - you'll need one organic collard green leaf per burrito:

1. After washing, cut along the stem and remove it. You can either keep the top of the leaf whole or cut it completely into two pieces.
2. Steam the leaf (not boil, nerds) for 20-30 seconds but no longer or it'll be a soggy, sad leaf.
3. If your leaf is still in one piece, cut the top so that you have two halves. Slightly overlap the two pieces length-wise.
4. Load up your stuffings - making sure to get a nice bit of avocado inside ;) - and roll it up while tucking in the sides as you go.

It may be a little tricky, as I know mine was overflowing. Try to put your fillings more towards the center so you can tuck the sides first, as you roll and make a fat ass burrito - just like Chipotle makes theirs almost impossible to roll.

You won't even be able to taste the collards, I promise!

© cavewomanmom

Viola!

Lemme know if you've tried it and if you have any ideas as to what steak I should try so I can finally get around to trying out a cheap-o version of their steak burrito/bowl!