Copycat Chipotle Chicken Burrito Bowls [VIDEO]

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

These Copycat Chipotle Chicken Burrito Bowls are the perfect low-carb, grain-free, dairy-free, and Whole30 compliant make ahead meal! Delicious Mexican cauliflower rice paired with homemade pico de gallo, avocado, and perfectly seasoned grilled chicken is meal prep perfection. Made in partnership with Shenandoah Valley Organic!

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics.

On their website you can see where all of the farms are located, so you know just where your chicken was raised.

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Their chicken is seriously amazing. You can literally taste the quality! Their business model is one that I love. It’s a farmer focused one; created by farmers, for farmers.  It was created this way to provide the highest quality organic chicken at an affordable price while encouraging healthy eating and cultural awareness.

These burrito bowls are a game changer. An amazing chipotle crema, fresh pico de gallo, marinated chicken, and all the fixins’!

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Plus, this Mexican-style cauliflower rice is AMAZING.

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Chicken Burrito Bowl {Low-carb, grain-free, dairy-free}| Lexi's Clean Kitchen

Copycat Chipotle Chicken Burrito Bowls

Preparation 25 minutes 2017-08-20T00:25:00+00:00 Cook Time 10 minutes 2017-08-20T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Wet Rub

Pico De Gallo

  • 1 jalapeño, diced
  • 1 red onion, diced
  • 3 ripe tomatos, diced
  • 2 tablespoons cilantro, roughly chopped
  • 1 lime, juiced

Mexican Cauliflower Rice

Chipotle Crema

Sautéed Peppers & Onions

Other Ingredients

Instructions

1. Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
4. Once chicken is cooked through, let cool, dice and set aside until ready to eat.
5. In a separate medium skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and set aside.
6. Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
8. Assemble bowl: Place cauliflower rice on the bottom, top with grilled chicken, sauted onions and peppers, black beans if using, pico de gallo, scallions, and a drizzle of chipotle crema.

Recipe Notes

*This is a great meal prep item! Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat!

This post is sponsored by Shenandoah Valley Organic! All opinions are always 100% my own.

Lexi’s Weekly Dinner Plan Week 26

We hope everyone is having a great long weekend! This week is filled with light, simple and flavorful dishes perfect for Summer! From my favorite eggplant pizza to easy scallop pasta, you are not going to want to miss this week’s menu! If you are planning on BBQing today or tomorrow, be sure to scroll all the way down to see our favorite recipes from the Lexi’s Clean Kitchen Cookbook and the blog for the perfect BBQ spread!

If you are new to the meal plans, you can find them all, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal Plan Graphic Week 26 | Lexi's Clean Kitchen

Monday: Memorial Day BBQ out!

Tuesday: Easy Scallop Pasta (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Wednesday: Leftovers

Thursday: Eggplant Pizza (gluten-free, paleo-friendly, no refined sugar, )

Friday: Indian Spiced Chicken and Cauliflower (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Saturday: Out

Sunday: Dry-Rub Wings (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Grab your free printable shopping list HERE!

Celebrate Memorial Day with recipes from the Lexi’s Clean Kitchen Cookbook! Try the Chopped BBQ Chicken Cobb Salad on page 146, the Sriracha Lime Grilled Chicken Salad on page 136, and the All-American Burgers on page 198!


We love seeing what you have been cooking from these meal plans and have some exciting news! I’ve partnered with KitchenAid to bring you an awesome set of copper core cookware valued at $999.99! This giveaway will be going on for the entire month of June!

Stay tuned for our next meal plan to learn about how to ENTER!

KitchenAid Giveaway | Lexi's Clean Kitchen


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

Lexi’s Weekly Dinner Plan Week 21

Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal-Plan-Graphic-Week-21

Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

Wednesday: Leftovers

Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

Friday: Leftovers

Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

Grab your free printable shopping list HERE!

Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

Happy Cooking!

Jamaica: Round Hill Resort & Villas

Jamaica: Round Hill Resort & Villas

I think it’s pretty clear when talking to guests at Round Hill, many of which will most definitely return (including us), that it’s truly a gem of a place. Located on a little round hill on the edge of Montego Bay, you feel as if you are at the end of the world, in a secluded private little nook on the edge of the ocean. It’s magical. From the ocean front-everything, to the decor, the local organic food, and the beautiful botanicals surrounding you every where you look, it’s a truly special place.

With 36 ocean-front rooms and 27 villas, Round Hill isn’t your ordinary big grand hotel by any means. It’s smaller, private, and charming- which was one of my favorite parts about it after staying at large, less-personal hotels the past two years.

The Room & Hotel Amenities:

Ralph Lauren did a pretty amazing job designing this place! I loved the old-charm vibes of the original keys, the library and tv room (and lack of tv’s in the hotel rooms), and so much more. 

The hotel rooms called The Pineapple House, contains 36 oceanfront rooms. the top being just a window and the lower level having a porch with a breakfast table.  They have a grand bed, a nice (updated) bathroom, and a resting area. There is a large wardrobe and various baskets to unpack clothes into, though I found myself itching for a dresser with drawers at one point. I loved the decor, and loved waking up to the ocean breeze.

 

What We Ate:

breakfastBetween the smoothie bar, the egg station, the mini pastries, various fresh juices, and delicious Blue Mountain Coffee, I’d say breakfast was one of our favorites.

Food_Smoothiebar1Smoothie Station

The lunch menu was so great, and with enough variation that we never had to eat the same thing twice. Fresh local food & on occasion- cocktails! If you follow me on Instagram, you saw that we even got to meet and talk with the chef, who was so beyond sweet. 

Roundhill_lunch

Afternoon tea is on from 4:00-5:00pm and is complementary. You’ll find hot and iced tea, mini sandwiches, scones, rum balls, rock buns (my favorite), jerk popcorn, organic veggies with fresh organic hummus, and more!

For dinner there were two options, you could either order off the main menu- which changed nightly, or a buffet style (Wednesday night was curry night, and Friday night was Jerk night). We ordered off the menu every night except for Friday when we did the Jerk buffet. I think Mike and I agree that this was hands down our favorite meal of the trip!  Jerk chicken, jerk sausage, suckling pig, salads to start (mini lobster salad spoons… mmm…), and perfect desserts. We were so happily full!

 About The Food:

A huge part of why I was so excited to visit Round Hill was the food. They pride themselves in using local, organic, and fresh ingredients. Aside from the farm-to-table menus, they have their own organic garden where they have their own fresh herbs, limes, avocado trees, and more. In the past when we’ve traveled and stayed at hotels, the all-inclusive menu buffets were always glutenous and bothered my stomach (without fail). I was so happy to find a place that takes such pride into each dish, cares about where the food comes from, and offers variety.

farm

Day-To-Day:

day-to-day

Our day began by waking up to the ocean breeze coming through our window. We got ready for our day, either by heading out early to read & meditate outside, or heading straight to breakfast. 

days

After breakfast, we headed to the main beach to start off our day. We generally ended up over in the adults only tranquility area by the spa, where you could lounge on outdoor beds, lounge chairs, or a hammock, and order some drinks and a smaller menu of food. 

That side of the resort was by far our favorite. One of the days we got massages in the spa, other days we just lounged in the shade, hit up the gym, or went in the pool on that side. The gym was updated, spacious, and fantastic- with a view of the ocean looking out. I loved that this side of Round Hill was a grassy area right at the edge of the ocean. We ended up strolling back for lunch at some point, and then seeing where the day took us from there!

Day1-SPAThe spa!

Before each night began, we ended the day with a dip in the ocean or the infinity pool watching the sun setting in the background. I loved that the evenings started a bit later here. It really went with the whole laid back and relaxing vibe of the resort. Dinner first begins until 7:30, so you could easily be out on the beach or over in the adult’s only tranquility area until that time! I mean, how can you not stay out during this sunset? 

Sunset4

Sunset8

After getting ready, we made a quick stop at the Ralph Lauren bar where we had pre-dinner cocktails. From there, dinner and the nightly entertainment, except for the night we ventured out, were fun and relaxing. Most nights we ended up going to sleep fairly early, likely a combination of long days in the sun and not a crazy night scene (definitely different from past hotels we’ve stayed at). The entertainment and evening were based around your dinner, so I liked that it started a bit later into the evening.

What I read:

 I brought along two books: The Girl on The Train by Paula Hawkins & The Girl You Left Behind by Jojo Moyes. Both are the perfect beach reads. Quick and has you hooked from the start! 

What We Did Outside The Resort:

When we had lunch with Linda, the Director of Sales and Marketing (love her), she told us about a concert in town with the legendary Freddy McGregor later in the week. We decided to venture out to dinner and the show. We headed to the Hip Strip for dinner (Marguerite’s seafood), then went a few doors down to the show. I think it’s safe to say we fell in love with the music and culture that night! We had the best time. It was small and the show was right on the beach with the ocean behind. Gorgeous and so much fun.

FreddieTickets2

We also took one more little trip; we went to the famous Scotchie’s for some authentic Jerk food that we heard so much about. Man it did not disappoint. I officially love all things jerk! That scotch bonnet pepper is just too good. Somehow I need to get some for my garden here so I can make a real deal jerk sauce!

Highlights:

1. The Food

2. The size of the resort compared to others we’ve stayed at

3. The people and friendly staff

4. The relaxing tranquility (adult-only) spa section

5. The Sunsets

6. The proximity to the airport

7. The private, intimate feel of the resort

8. The gym and hotel amenities 

9. The rooms being ocean front

And that’s just a start!

Sunset3

Will We Be Back?

Without a doubt. I am already looking forward to planning my next Round Hill getaway. The entire trip we kept describing the resort as ‘a little gem,’ and as ‘magical’. It truly is a special place.

Day-WATERRound Hill Resort from the tranquility center/spa/gym area. 

Stay tuned:

Over the next couple of days I will be sharing recipes inspired by our trip to Round Hill! I can’t wait to share some of our favorite eats with you!

Where is your favorite travel destination? What do you look for in a hotel/resort/getaway?

As a disclaimer, I received complimentary additions & some accommodations for our stay, but was not compensated or asked to write a review. All opinions are 100% my own. We simply really loved our stay at Round Hill and I wanted to share about the resort and our trip with all of you!

Pecan Pie Tarts

Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

Trust me, and my taste testers!

Pecan Pie TartsPecan Pie Tarts

Paleo Pecan Pie Tarts

Preparation 1 hr 2017-08-20T00:00:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00

Ingredients

Tart Crust

Pecan Pie Filling

Instructions

  • Preheat oven to 350
  • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  • Add in raw honey, and egg and process until combined
  • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  • Remove and separate into two balls
  • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  • In a small pot combine butter, sugar, honey, milk, and pecans
  • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
  • Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?

    Sweet Potato Salad and Frosted Pumpkin Cake

    I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING. 

    #2ways2percent: Sweet Potato Salad and Frosted Pumpkin Cake

    This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES. 

    Up first… your new favorite Fall side dish.

    Plus… BACON. So that just makes it even better!

    Sweet Potato Salad

    Sweet Potato Salad with Bacon, Caramelized Onion, and Raspberry Drizzle

    Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 40 min 2017-08-20T00:40:00+00:00

    Ingredients

    Raspberry Drizzle

    • 1 cup raspberries or berries of choice
    • 1/2 tsp cinnamon
    • 1-2 tbsp raw honey
    • 2 tbsp water

    Instructions

  • Preheat oven to 375
  • Wash and cut sweet potatoes into cubes
  • Toss with 1 tbsp olive oil and Himalayan sea salt and a dash of cinnamon
  • Line a baking sheet with baking liner and place sweet potatoes on the sheet
  • Roast sweet potatoes for 40 minutes or until cooked through- toss halfway
  • While roasting, make bacon using desired method
  • In a skillet, heat 2 tbsp olive oil and add in sliced onions
  • Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned
  • Mix often to avoid burning the onions
  • In your vitamix or high-speed blender combine all raspberry dressing ingredients- blend until smooth
  • Assemble sweet potatoes, bacon, onions, and seeds on a place and drizzle with raspberry dressing
  • Sweet Potato SaladYou have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
    Frosted Pumpkin Cake

    Frosted Pumpkin Cake

    Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 25 min 2017-08-20T00:25:00+00:00

    Ingredients

    Wet Ingredients

    • 5 organic eggs
    • 1/2 cup + 2 tbsp pumpkin puree
    • 2 tbsp grass-fed butter or coconut oil
    • 1/3 cup raw honey
    • 1 tsp vanilla

    Frosting

    Garnish

    • 1/2 cup organic raspberries

    Instructions

  • Preheat oven to 350
  • Grease 8 inch round pan
  • In a large bowl combine dry ingredients (sift if flour has clumps)
  • Add in wet ingredients and whisk together
  • Pour cake batter into cake pan
  • Bake for about 20 minutes, or until a toothpick comes out clean
  • Using a hand mixer, combine all frosting ingredients and whisk on low to combine for 2-3 minutes
  • Let cake fully cool before frosting
  • Garnish with raspberries and serve
  • Frosted Pumpkin Cake

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

    What is your go-to Fall side dish and/or your go-to Fall dessert?