Chipotle Chicken Southwestern (What I eat to shred)
In this new post, I go over one of my favorite meals that helps me stay lean and most importantly, full.
The Chipotle Chicken Southwestern is a recipe that I crafted from scratch. My inspiration for this dish is primarily based on the restaurant, Chipotle.
Now I could save a bunch of time and just order my food from Chipotle, but, the difference all comes down to macros, cost, and convenience.
Let’s dive into each of these categories really quickly.
If you want to lose weight (shred fat) the correct way, you better know your macros. Knowing your macros keeps you at a calorie deficit and allows you to be in control of how much weight you lose. To do this you’ll utilize a food scale and weigh your food, doing so will allow us to find how much protein, fats, and carbs each meal has.
Therefore, knowing the macros of each meal from Chipotle becomes difficult since they don’t weigh their ingredients.
So at the end of the day, it becomes a hit or miss in regards to staying on track with a calorie deficit.
If you struggle with Macros or are frustrated in not knowing what to eat, consider online coaching where I craft custom meal programs.
Obviously buying a meal at Chipotle can get pretty expensive. Since each meal adds up to about $10. Doing this every day 7 days a week is just not worth it for me because a pack of chicken breast yields more productive results. Most importantly, it’s cheaper.
Now even though it is faster to just go and buy a meal at Chipotle, you have to realize at the end of the day it’s just one meal. When it comes to meal prepping, I love to cook extra that will last me throughout the day.
So when it comes to my recipe, Chipotle Chicken Southwestern, I simply cook more chicken breasts.
Since the meat is already cooked, I can conveniently pack and prep the meal to eat later in the day.
So with all that said, let’s dive deep into today’s meal.
Chipotle Chicken Southwestern
2 Chicken Breasts
1 can of black beans
1 can of corn
Pour about 1 tablespoon of olive oil in a skillet.
Chop chicken breasts in thin slices so it cooks faster.
Fry the chicken breast until golden brown.
Once cooked, dice into small cubes.
Black Bean & Corn
Get a pot and add black beans with the juice included
Drain the corn and then add it with the black beans.
Warm for 5-10 minutes.
Heat up the tortilla on a pan until warm and NOT CRIPSY.
Putting the plate together
Add tortilla first
Add 4 oz of diced chicken
Add 1-2 oz of black bean corn mix
Add avocado on top
Top with your favorite hot sauce.
As you can see, the way I meal prep is simple from ingredients to cooking. This allows me to easily calculate my macros and make losing weight (shredding) simpler.