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Chipotle Chicken Quinoa Burrito Bowl Recipe

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This recipe for Chipotle Chicken Quinoa Burrito Bowl is from Eat Well, Live Well. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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 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.
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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