But eating at Chipotle two (or five) times a week can get expensive. So I figured I could probably do this myself. I decided to make it into more of a salad rather than the regular burrito bowl. And what I wound up with was six points (yes, SIX points) of deliciousness.
Ingredients
1 chicken breast (between 3 and 4 ounces)
Lime juice
1 tomato
1/2 cup cilantro, chopped
1 clove of garlic, chopped
1/2 pepper, sliced (I prefer green)
1/4 cup onion, sliced
1 tbsp. corn
1 tbsp. shredded cheese
2 tbsp. plain Greek yogurt
Lettuce
1. In a plastic bag or a bowl, mix together lime juice, 1 tbsp. chopped cilantro, and the garlic Marinade the chicken in the mixture for at least 30 minutes.
2. To prepare the pico de gallo, chop the tomato. In a bowl, toss tomato with 1/4 cup of chopped onion, lime juice, salt, pepper, and cilantro. Allow the flavors to mix together for about 30 minutes before serving.
3. For the fajita vegetables, spray a frying pan with cooking spray. Saute the peppers for 3-5 minutes. Add the onions. Season with salt and pepper, and cook until onions have turned slightly brown.
4. For the chicken, place the marinated chicken breast onto the grill (I use a George Foreman). Cook thoroughly. Chop into cube-sized pieces once cooked.
5. Line a bowl with salad. Add the chopped chicken, the pico de gallo, and the fajita vegetables to the salad. Top with Greek yogurt, shredded cheese, and remaining cilantro.
You can always add rice or beans or guacamole. Just adjust the points accordingly.
Points Plus value: 6 (with a 3 oz. chicken breast)
