Chipotle Chicken Quinoa Burrito Bowl
Chipotle Chicken Quinoa Burrito Bowl might be just the Mexican recipe you are searching for. For $2.11 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 429 calories, 33g of protein, and 18g of fat each. It works well as a main course. If you have garlic powder, lime wedges, chipotle peppers in adobo, and a few other ingredients on hand, you can make it. This recipe is liked by 4232 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Eating Well. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is great. Users who liked this recipe also liked Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice, Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice, and Chicken Burrito Bowl with Fresh Pico de Gallo & Creamy Chipotle Sauce.
Servings: 4
Cooking duration: 30 minutes
Ingredients:
1 ripe avocado, diced
1 cup canned pinto beans, rinsed
1 tablespoon finely chopped chipotle peppers in adobo sauce
2 cups cooked quinoa
½ teaspoon garlic powder
½ teaspoon ground cumin
Lime wedges for serving
¼ cup shredded Cheddar or Monterey Jack cheese
1 tablespoon extra-virgin olive oil
¼ cup prepared pico de gallo or other salsa
2 cups shredded romaine lettuce
¼ teaspoon salt
1 pound boneless, skinless chicken breast
Equipment:
broiler
grill
bowl
baking sheet
kitchen thermometer
cutting board
Cooking instruction summary:
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 165F, 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 cup quinoa, cup chicken, cup lettuce, cup beans, avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.
Step by step:
1. Preheat grill to medium-high or preheat broiler.
2. Combine chipotles, 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 165F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler.
4. Transfer to a clean cutting board. Chop into bite-size pieces.
5. Assemble each burrito bowl with cup quinoa, cup chicken, cup lettuce, cup beans, avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese.
6. Serve with a lime wedge.
Nutrition Information:
covered percent of daily need
