Hey, hey! How is everyone today?
Yesterday, our youngest had a hankerin’ for Chipotle. Since I didn’t feel like buying lunch, I told her I’d make something similar for dinner. This was the result, and it isn’t so much a recipe as just an idea for you.
We had one lonely avocado, lettuce, black beans, and some chicken tenders, so I figured I’d be able to make something Chipotle-ish outta that. I marinated the chicken in McCormick’s Baja Citrus spice blend, then cooked it in a skillet. I also cooked up some brown rice and stirred in a little butter and lime juice when it was fully cooked. Lastly, I microwaved some frozen corn and added that to the rice, too.
In traditional cobb salad-style, I put the salad ingredients in rows on top of a bed of lettuce. First some avocado chunks, then sliced chicken, a row of beans, then the rice and corn. We ate this with sour cream and salsa. Yum! Even our kids said it tasted a lot like Chipotle.
Until next time…
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