Chicken Burrito Bowl
Ingredients
- 1 Tbsp finely chopped chipotle peppers in adobo sauce
- 1 Tbsp canola oil
- ½ tsp garlic powder
- ½ tsp ground cumin
- 1 lb boneless, skinless chicken breast
- ¼ tsp salt
- 2 cups quinoa, cooked
- 2 cups romaine lettuce, shredded
- 1 cup canned pinto beans, rinsed
- 1 ripe avocado, diced
- ¼ cup prepared pico de gallo or other salsa
- ¼ cup cheddar or Monterey Jack cheese, shredded
- Lime wedges for serving
Recipe Directions
- Preheat grill to medium-high or preheat broiler.
- Combine chipotles, oil, garlic powder and cumin in a small bowl.
- Oil the grill rack or a rimmed baking sheet, if broiling. Season chicken with salt.
- Grill chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze, and cook for 3-5 more minutes on the grill or 9 more minutes under the broiler (minimum internal temperature of 165°F).
- Transfer chicken to a cutting board. Chop into bite-size pieces.
- Assemble each burrito bowl with ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ cup beans, ¼ avocado, 1 Tbsp pico de gallo (or other salsa), and 1 Tbsp cheese. Serve with a lime wedge.
Recipe Times
Preparation Time: 15 min
Cooking Time: 15 min
Total Time: 30 min
Recipe Facts
Servings: 4
Calories per serving: 450
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