I used to eat chipotle everyday for 2 months since I didn’t have a kitchen. It wasn’t the healthiest I could find but i cud taste the oils in the food wernt the best. This however led me to develop Crack Pot Chicken. Something born out of the restrictions of quick and no prep and easy to clean by using one pot.

just get a small crack pot. Add rice or lentil, enough water for the rice. Then some garlic, tomatoes, 1/2lb choice of meat (i use chicken tenderloins or ground beef because i can throw it in there without prep) Let it cook a while then add your veggies (i get already choped and washed brocolis n califlower or spinaches) of choice in the end if you dont want em overcooked. Then use cumin or tumeric or cajun and salt

All this takes 25mins or so from prep to serving and costs about $10/meal using entirely fresh organic wholefoods and pasture raised meats. Serving size is much bigger than chipotle and macros is roughly the same. Perhaps more protein than chipotle. Been eating this everyday in SF and never went back to chipotle. My body and wallet thank me.