chipotle-chicken-quinoa-burrito-bowl

Lunch Food

Chipotle Chicken Quinoa Burrito Bowl

This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

Ingredients

  1. 1 tablespoon finely chopped chipotle peppers in adobo sauce

  2. 1 tablespoon extra-virgin olive oil

  3. ½ teaspoon garlic powder

  4. ½ teaspoon ground cumin

  5. 1 pound boneless, skinless chicken breast

  6. ¼ teaspoon salt

  7. 2 cups cooked quinoa

  8. 2 cups shredded romaine lettuce

  9. 1 cup canned pinto beans, rinsed

  10. 1 ripe avocado, diced

  11. ¼ cup prepared pico de gallo or other salsa

  12. ¼ cup shredded Cheddar or Monterey Jack cheese

  13. Lime wedges for serving

Directions

  1. Preheat grill to medium-high or preheat broiler.

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

  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. 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.