Lunch
Chipotle Chicken Quinoa Burrito Bowl
Juicy slices of chipotle-glazed chicken rest over fluffy quinoa, mingling with creamy avocado, crisp romaine, and hearty pinto beans. Smoky heat from the peppers weaves through each bite, balanced by fresh salsa and melting cheese.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 452
- Protein
- 36g
- Carbs
- 36g
- Fat
- 19g
- Fiber
- 9g
- Sugar
- 3g
- Sodium
- 462mg
Ingredients
- 1 tbsp finely chopped chipotle peppers in adobo sauce
- 1 tbsp extra-virgin olive oil
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 lb boneless, skinless chicken breast
- 1/4 tsp salt
- 2 cup cooked quinoa
- 2 cup shredded romaine lettuce
- 1 cup canned pinto beans, rinsed
- 1 ripe avocado, diced
- 1/4 cup prepared pico de gallo or other salsa
- 1/4 cup shredded Cheddar or Monterey Jack cheese
- Lime wedges, for serving
Instructions
- Preheat grill to medium-high or preheat broiler.
- Combine chipotles, oil, garlic powder and cumin in a small bowl.
- 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.
- 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.