Homemade Chipotle Mexican Grill Style Meal Prep | Step By Step Guide



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50 thoughts on “Homemade Chipotle Mexican Grill Style Meal Prep | Step By Step Guide

  1. The fact he used cilantro from a can I just can't 😷 and who microwaves beans ? please put them in a pot with all the juice and once they are warm just drain them

  2. The marinade looks good. But why did you put the marinade in BEFORE you cut it up? After you cut it up, the meat looked like it barely had any marinade touching the surface area.

  3. I heard a collective gasp from the African American delegation when you didn’t clean the chicken first😂😂😂😂😂😂😩🙌🏿

  4. To get it like Chipotle you make the rice the regular way but you put basil leaves on the top of the rice before you add the water. Once the rice is done you put a hafe a cup of lime juice in a mixing bowl and put a cup of cilantro. Dump your rice in, put two table spoons of salt and mix well. He did the chicken ok but the Chipotle way is cook the chicken first and cut it after. Now the beans you cook them first once they are done you put 1/3 cup of lime juice and a teaspoon of salt and mix well. And the cheese is Monterey Jack cheese… #chipotlegrillguy

  5. No ingredients in the description. I typed it out along with directions.

    black beans
    chicken
    cumin
    garlic powder
    lime
    chipotle peppers
    olive oil
    oregano
    low sodium taco seasoning
    rice

    1. Three chipotle peppers in a bowl. About 2TBsp of olive oil, ?? ground cumin, ?? oregano, ?? garlic powder, ?? low sodium taco seasoning. Squeeze lime into bowl. Cut chicken into small pieces and combine with seasonings in bag to marinate.
    2. Pour olive oil into a saucepan. Add lime juice. Pour a cup of rice in so that it ‘toasts’. Add two cups of water. Stir and bring to a boil. Once it boils, cover and turn heat to ‘low’. Cook for 40 minutes.
    3. Preheat pan and add chicken.
    4. Add cilantro to rice.
    5. Combine everything for bowl or burrito.

  6. Your a fuckin G! I been eating chipotle about 2-3 times a week. It’s my favorite restaurant but so expensive. It adds up. But I’m definitely tryin this. Thanks 🙏🏾

  7. Ingridients and Steps

    Marinade: [1:092:31]
    San Marcos Chipotle Peppers (Can) (3 Used)
    Olive Oil (2 Tbsp)
    Ground Cumin (1/4 tsp)
    Oregano (1/4 Tsp)
    Garlic Powder (1/4 tsp_
    Low Sodium Taco Seasoning (Half of it)
    Fresh Lime (1 half of it)

    Mix Marinade in Bowl

    Big ass Zip Lock Bag [2:323:30]
    Lean Chicken Breast (In Zip Lock Bag) ( I recommend cutting it before then marinating)
    Put Marinade (In Zip Lock Bag)

    (Marinade for One Hour) In the mean time cook the rice fuck face skank.

    Cooking Rice: [In Pot] [3:315:13]
    Olive Oil (1Tbsp)
    Little bit of Lime Juice
    Rice (1 Cup)
    Water (1 Cup)

    Cut and Cook Chicken Breast [5:24]

    Setup:
    Lean Chicken Breast (Seperate Bowl)
    Rice (Seperate Bowl, Add Cilantro) (Mix) [6:35]
    Can of Organic Black Beans
    Can of Pinto Beans

    Mozzarella Cheese (Trade Joes cheese is best dont @ me)
    Pico de Gallo
    Tortilla

    Optional:
    Tortilla (7:57)

  8. Nice job!! Love the bowl. Don’t need the tortillas. Could throw some fresh veggies 🍅 on top also. Could also wrap in lettuce for a wrap. Thanks!!

  9. Some of you may want to do your research on washing chicken, washing the chicken breast before you cook actually spreads the bacteria and can increase the risk of getting salmonella. It is perfectly safe to just cut it and cook it from right out of the package. (do your research)

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