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Chipotle Chicken Bowls with Cilantro Lime Quinoa -Instant pot


You can use frozen corn in place of fresh if it’s off season.
If making this for meal prep for the week, slice the avocados as you need them to avoid browning. And/or squeeze of lime on top.
Sub chipotle in adobo sauce instead of chipotle paste if people can’t find the paste.

Yield: 4 servings, Serving Size: 1 bowl

Amount Per Serving:
Freestyle Points: 8
Points +: 10
Calories: 400 calories
Total Fat: 14g
Saturated Fat: g
Cholesterol: 107mg
Sodium: 648mg
Carbohydrates: 40g
Fiber: 7g
Sugar: 6.5g
Protein: 29.5g

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Chipotle Chicken Bowls with Cilantro Lime Quinoa -Instant pot 0 Picture


  • For the chipotle chicken:
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • black pepper, to taste
  • 1 tablespoon chipotle paste
  • 1 cup prepared mild salsa
  • 1 pound boneless, skinless chicken thighs
  • 2 ears corn, husks removed
  • For the quinoa:
  • 3/4 cup uncooked quinoa, rinsed and drained
  • 1 cup plus 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 lime, juiced
  • 1/2 tablespoon olive oil
  • 2 tablespoons chopped cilantro
  • For the bowls:
  • 1 cup halved cherry tomatoes
  • 4 oz (1 small) haas avocado, sliced
  • 4 lime wedges
  • 2 tablespoons chopped cilantro


Adapted from


Step 1

In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 1/4 cup cilantro.
When chicken is cooked, remove corn and set aside on a dish.
Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
Top with remaining cilantro and serve with lime wedges

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