Easy Chipotle Chicken Quinoa Burrito Bowl Recipe - Healthy and Flavorful

This Chipotle Chicken Quinoa Burrito Bowl is a delicious and healthy option for lunch or dinner. Packed with protein, fiber, and flavor, this dish is made with spicy chicken, quinoa, black beans, and fresh veggies, all topped with a tangy lime dressing. Perfect for meal prep or a quick weeknight meal.

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Chipotle Chicken Quinoa Burrito Bow

• Servings: 4

• Cook Time: 30 minutes

Ingredients

• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 pound boneless, skinless chicken breast
• ¼ teaspoon salt
• 2 cups cooked quinoa
• 2 cups shredded romaine lettuce
• 1 cup canned pinto beans, rinsed
• 1 ripe avocado, diced
• ¼ cup prepared pico de gallo or other salsa
• ¼ cup shredded Cheddar or Monterey Jack cheese
• Lime wedges for serving

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Instructions

1. Preheat grill to medium-high or preheat broiler.
2. Combine chipotle, 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.

Tips

To oil, a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

Serving Size: 1 burrito bowl, about 2 1/2 cups

Per Serving: 452 calories; protein 35.6g; carbohydrates 36.1g; dietary fiber 9.4g; sugars 2.6g; fat 18.7g; saturated fat 3.9g; cholesterol 90mg; vitamin a iu 2274.4IU; vitamin c 7.1mg; folate 159.7mcg; calcium 110.7mg; iron 3.3mg; magnesium 127.2mg; potassium 995.4mg; sodium 461.8mg; thiamin 0.3mg.

Exchanges: 2 fat, 3 1/2 lean protein, 2 starch, 1/2 vegetable

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