This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
chipotle chicken quinoa burrito bowl
Chipotle Chicken Quinoa Burrito Bowl
Ingredient
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1 tablespoon finely chopped chipotle peppers in adobo sauce
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1 tablespoon extra-virgin olive oil
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½ teaspoon garlic powder
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½ teaspoon ground cumin
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1 pound boneless, skinless chicken breast
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¼ teaspoon salt
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2 cups cooked quinoa
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2 cups shredded romaine lettuce
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1 cup canned pinto beans, rinsed
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1 ripe avocado, diced
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¼ cup prepared pico de gallo or other salsa
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¼ cup shredded Cheddar or Monterey Jack cheese
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Lime wedges for serving
Instructions
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Preheat grill to medium-high or preheat broiler.
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Combine chipotles, oil, garlic powder and cumin in a small bowl.
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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 degrees 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.
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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.