Sunday, March 3, 2013

Cilantro Lime "Chipotle" Meal

Small town living will bring you peace and quiet, a slow paced life and a memorable childhood for your little ones but what it won't bring you is a regular stop at your favorite "big city" lunch spot, like the one we love... Chipotle Mexican Grille. The joy of cilantro and lime coming together as the main flavor of a delicious meal. I was compelled, urged, by my husband to re-create the yummy lunch we enjoyed so that a one hour drive would not be between us and the delicious Chipotle! I hope that this creation will become one of your favorites as it is ours.

Step One: Marinating the chicken

4 chicken breasts
1/2 cup olive oil
zest and juice of half of a lime
handful cilantro leaves- torn into small pieces
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp cumin

Combine ingredients together in a large sized baggie, massage and marinate for at least one hour. I prefer 4-5 hours. At mealtime, pan fry chicken and serve.

Step two: Cooking the beans and rice

Ingredients for the rice:
2 cups cooked brown rice- I boiled mine in chicken stock for added flavor
2 TBSP butter
2 tsp salt
1 tsp pepper
2 tsp garlic
2 tsp cumin
zest and juice of half lime
handful of cilantro leaves- torn into small pieces

Cook rice then stir in the above ingredients and serve.
Ingredients for the beans:
1 can of black beans - drained
1/2 cup water
1 tsp salt
1 tsp pepper
2 tsp garlic powder
10 cilantro leaves- torn into small pieces

When the rice and chicken are almost done, combine ingredients in a stock pot. Heat on medium heat until serving. 

Add the ingredients with some guacamole to a whole grain or low carb wrap for a delicious leftover lunch!

For a THM friendly meal, serve over a bed of chopped romaine with a citrus vinaigrette. Make it an S or an E by adding/excluding ingredients.
I love it wrapped in a Jospeph's Pita as an S meal. I do use a very small amount of black beans and leave the rice off.
This recipe is linked up at and
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