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You Have Chipotle At Home

When you were a kid, you heard "We have food at home" whenever you asked your parents for fast food. Now you're the adult, and every time you think about stopping at Chipotle for a bowl, you think, "I've got food at home." It is time for you to meal-prep your new favorite chicken bowl. We've included a salsa recipe in case you want to make your own, but as Ina Garten says, "store-bought is fine."

a chicken burrito bowl with veggies and rice
Chicken Burrito Bowl

Salsa Ingredients

  • ½ red onion, cut in 8 pieces

  • 1 red bell pepper, cut in large 2" pieces

  • 1 spring Vidalia onion, greens cut into 2" pieces and the bulb cut in quarters

  • 10 oz. cherry tomatoes, whole

  • ¼ bunch cilantro

  • ½ lime, juiced

  • a splash of apple cider vinegar

  • salt and pepper to taste

Salsa Directions

  1. Heat your oven to 400 F

  2. Add vegetables to a roasting pan and toss with a little olive oil, salt, and pepper

  3. Roast until the cherry tomatoes have burst

  4. Remove from oven and set aside to cool

  5. In a blender or food processor add the veggies and cilantro and blend until at your preferred consistency

  6. Taste and add lime juice, salt, and pepper to taste


  • 1 lb. boneless skinless chicken breast

  • 1 cup basmati rice

  • ½ bunch cilantro

  • 1 lime, juiced

  • 1 can black beans

  • ½ red cabbage

  • 5 oz. baby spinach

  • olive oil

  • your favorite cheese (in this recipe we used pepper jack and cheddar

  • salt and pepper to taste

  • Your favorite Latin American spices to taste

Get Your Ingredients from Forty Acres Fresh Market

Order a $20 Veggie Box and request red cabbage, spinach, tomatoes, red onion, garlic, spring Vidalia onions, lime, cilantro, and bell pepper

Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.


  1. Cook your rice according to direction

  2. Once cooked add in 1 can of black beans, chopped cilantro, and lime juice, mix and set aside

  3. Turn your oven to 375

  4. Bake your chicken breasts in the oven, seasoned with your favorite taco seasoning, salt, and pepper

  5. Once cooked all the way through, remove from oven and set aside

  6. Slice your cabbage into strips, toss with olive oil and salt and pepper

  7. Put cabbage in a roasting pan and roast at 375 for 15 minutes or until wilted al dente

  8. Remove cabbage from roasting pan and toss together with spinach

  9. Dice your cooked chicken into cubes

  10. Shred some cheese, and get ready to make your bowl!

Bowl Assembly

  1. Put your ingredients in a bowl

  2. Eat

Burrito Assembly

This recipe makes 6 teenage appetite sized burritos

  1. Add your rice, cabbage mixture, salsa, chicken and cheese on the bottom ⅓ of a tortilla

  2. Fold in the sides of the tortilla

  3. Fold the bottom of the tortilla up and roll, making sure to keep the sides tucked in

  4. Wrap in parchment paper and put in a ziploc bag in the freezer


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