Chipotle Chicken Quinoa Burrito Bowl

By KeyIngredient

Ingredients

• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 pound boneless, skinless chicken breast
• 1/4 teaspoon salt
• 2 cups cooked quinoa
• 2 cups shredded romaine lettuce
• 1 cup canned pinto beans, rinsed
• 1 ripe avocado, diced
• 1/4 cup prepared pico de gallo or other salsa
• 1/4 cup shredded Cheddar or Monterey Jack cheese
• Lime wedges for serving

Details

Servings 4
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Preheat grill to medium-high or preheat broiler.

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

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°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.

Assemble each burrito bowl with 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. Serve with a lime wedge.

eatingwell.com