When we need a quick, relatively healthy meal when the pantry and freezer are empty, our go-to is usually a burrito bowl or tacos from Chipotle.

It doesn’t hurt that the nearest one is roughly five minutes from home, making it insanely convenient.

But one day when I found myself with some jalapeno and bell peppers that needed to be used ASAP and already-defrosted chicken in desperate need of dinnertime inspiration, I decided to take my cues from Chipotle and make my own bowl.

I made the chips from scratch (so incredibly easy) by brushing olive oil on corn tortillas that I already cut into triangles. Before placing them on a parchment-lined cookie sheet in a 400-degree oven for 10 minutes, I sprinkled them with salt and a little chili powder. As soon as they were crispy, I sprinkled them with a bit more salt.

I made a quick spice rub for the chicken with salt, pepper and dried chipotle pepper before grilling it indoors. After cutting it into slices, I placed it on a bed of cilantro lime rice I made (I substituted chicken stock for the water), sauteed onions and bell peppers and topped it with charred corn and sour cream.

While not as quick as picking up Chipotle from our local haunt, it only took roughly 30 minutes to whip up. As a bonus, there were leftovers, which made for one tasty quesadilla later on.