Chipotle Chicken Quinoa Burrito Bowl Recipe
Chipotle Chicken Quinoa Burrito Bowl
Kitchen Science
4
30 minutes
452
This Chipotle Chicken Quinoa Burrito Bowl is a delicious and healthy alternative to takeout. It comes together quickly and is high in nutrition, thanks to vegetables and quinoa.
The chipotle chicken gives it a flavorful kick, and the quinoa ensures that you'll be satisfied without feeling bloated. This is a perfect meal for a busy weeknight, or anytime you're craving Mexican food. So don't be afraid to give it a try. Your taste buds will thank you!
Ingredients
- 1 tbsp Chipotle peppers, finely chopped, in adobo sauce
- 1 tbsp Olive oil (extra virgin)
- ½ tsp Garlic powder
- ½ tsp Cumin powder
- 1 pound Chicken breast, boneless and skinless
- ¼ tsp of Salt
- 2 cups Quinoa, cooked
- 2 cups Romaine lettuce, shredded
- 1 cup Rinsed canned pinto beans
- 1 chopped Ripe avocado
- ¼ cup Pico de gallo or other salsa
- ¼ cup Shredded Monterey Jack or Cheddar cheese
- Slices of lime for serving
Directions
Combine the chipotle, oil, garlic powder, and cumin in a small bowl.
- If broiling, oil the grill rack or a rimmed baking sheet. Season the chicken with salt and pepper. Grill the chicken meat for 5 minutes or broil it for 9 minutes on the prepared baking sheet. Turn, brush with the chipotle glaze, and cook for another 3 to 5 minutes on the grill or 9 minutes under the broiler, or until an instant-read thermometer inserted in the thickest portion registers 165 degrees F.
Transfer to a cutting board that has been cleaned. Chop into small pieces.
- Combine ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ cup beans, ¼ avocado, 1 tablespoon pico de gallo (or other salsa), and 1 tablespoon cheese in each burrito bowl. Serve with a wedge of lime.