Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

from eatingwell.com
30 min
4 servings
452 kcal / serving

This chipotle-flavored burrito bowl comes together almost as quickly as at the restaurant, plus, you don't have to wait in line. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Ingredients

  • 1 tablespoonfinely chopped chipotle peppers in adobo sauce
  • 1 tablespoonextra-virgin olive oil
  • ½ teaspoongarlic powder
  • ½ teaspoonground cumin
  • 1 poundboneless, skinless chicken breast
  • ¼ teaspoonsalt
  • 2 cupscooked quinoa
  • 2 cupsshredded romaine lettuce
  • 1 cupcanned pinto beans, rinsed
  • 1ripe avocado, diced
  • ¼ cupprepared pico de gallo or other salsa
  • ¼ cupshredded cheddar or monterey jack cheese
  • lime wedges for serving

Directions

  1. 1

    Preheat grill to medium-high or preheat broiler.

  2. 2

    Combine chipotles, oil, garlic powder and cumin in a small bowl.

  3. 3

    Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.

  4. 4

    Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.