Chipotle Chicken Quinoa Burrito Bowl
This chipotle-flavored burrito bowl recipe is even healthier than takeout and just as speedy. Stacking it with vegetables and replacing the rice with quinoa adds nutrition for a healthy meal.
Ingredients:
- 1 pound boneless, skinless chicken breast
- 1 tablespoon thin chopped chipotle peppers in adobo sauce
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 2 cups cooked quinoa
- 1 cup canned pinto beans, rinsed
- 1 ripe avocado, diced
- ¼ cup shredded Cheddar or Monterey Jack cheese
- ¼ cup pico de gallo or salsa
- ¼ teaspoon salt
- 2 cups shredded romaine lettuce
- Optional: Lime wedges for serving
Directions:
- Preheat grill or broiler to medium-high and mix chipotles, garlic powder, cumin, and oil, in a bowl.
- First, prepare your grill, oil a folded paper towel, hold it with tongs, and smooth it over the rack. Note: Do not use any form of cooking spray on your hot grill.
- Season your chicken with salt and grill it for 5 minutes or broil it on the prepared baking sheet for about 9 minutes. Turn, brush the chicken with the waiting chipotle glaze and continue to cook until ready. Transfer to a cutting board and chop into bite-size pieces.
Build your burrito bowl with 1/2 cup chicken, 1/2 cup quinoa, 1/4 cup beans, 1/2 cup lettuce, 1/4 avocado, 1 tablespoon pico de gallo salsa of your choice, and 1 tablespoon cheese. Serve with a lime wedge and enjoy!
