Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

13 Reviews
From: EatingWell Magazine, July/August 2016

This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 pound boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded romaine lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup prepared pico de gallo or other salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving


  • Active

  • Ready In

  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 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 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.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: 1 burrito bowl, about 2½ cups
  • Per serving: 452 calories; 19 g fat(4 g sat); 9 g fiber; 36 g carbohydrates; 36 g protein; 160 mcg folate; 90 mg cholesterol; 3 g sugars; 0 g added sugars; 2,274 IU vitamin A; 7 mg vitamin C; 111 mg calcium; 3 mg iron; 462 mg sodium; 995 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Folate (40% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 3½ lean protein, 2 starch, ½ vegetable

Reviews 13

August 18, 2017
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By: SBuck
We make this at least once every two weeks. Sometimes we swap black beans for pinto and brown rice for quinoa. Always delicious.
August 09, 2017
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By: cristyrp2005
July 28, 2017
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By: I love Lemons
This is a great recipe! I will definitely make it again.
June 03, 2017
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By: tdono4
Very tasty and healthy alternative to fast food. The chipotle sauce recipe is a keeper. I substituted cilantro lime rice for the quinoa and black beans for the pinto and added some sautéed fresh corn.
June 02, 2017
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By: Laura ManDevil
This was AMAZING!!! I will definitely be adding this in to my summer meal rotation.
May 13, 2017
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By: Rachelle0409
April 26, 2017
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By: Emily J. Dungey
This is so yummy! The chipotle sauce is delicious! I love the mixture of tastes and textures.
April 18, 2017
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By: Lisa Valente
I love how easy this recipe is. My husband makes it with chicken and I use just beans and keep it vegetarian. It's like going to Chipotle except saves me $$$ and is healthier at home.
April 14, 2017
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By: Elizabeth Drennan
This was an awesome recipe and really quick to pull together. I used thin chicken cutlets on a grill pan and it all assembled in under half an hour. The bowl had really good, bold flavors but also felt really light. My friend and I both went back for seconds. Making it again this week for my hubby!
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