Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

22 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 22

March 12, 2019
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By: jclnet3
I made this today, and I was amazed how delicious it was. I used red cabbage in place of romaine since I had some. I also used leftover chicken with taco seasoning. Just fabulous!
February 26, 2019
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My family really enjoyed this recipe. My ingredients are as follows: 1teaspoon garlic powder 1teaspoon ground cumin 1.68pound chicken tenderloins 1/2teaspoon garlic salt 1cup dry organic whole grain quinoa (yields approx 4c cooked) 2cups canned no salt added pinto beans, drained 8oz chopped yellow onion (pre-diced store bought) 2 ripe avocado, diced 10oz prepared pico de gallo ¼ cup fiesta blend cheese Low fat sour cream topping *** I omitted chipotle peppers in adobo sauce, romaine lettuce***
October 17, 2018
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By: Elizabeth
Delicious and easy recipe! I used black beans instead for more protein intake. I will be making this again without a doubt.
August 10, 2018
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By: Erin
Have made this many times for my family. They love the taste and the fun of making their own bowls. I use as much lettuce and salsa as I want, as it doesn’t add extra calories. Delicious!
July 22, 2018
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By: Danielle Golon
We will definitely make this again. Nice, easy to make, stable meal.
June 28, 2018
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By: Lorraine
I substituted black beans for pinto but otherwise made the recipe according to the directions. I was afraid it would be it would be bland, but I was pleasantly surprised...the flavor was fantastic! Will definitely make this again.
January 28, 2018
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By: Kathy Antaya
Came across this recipe while searching for heart healthy meals and man was this a winner! Quick, easy, and delicious! Very versatile as you can adjust the spices and ingredients to your tastes. I used black beans instead of pinto beans, and also added some onion, garlic, & cayenne pepper to the beans. I didn't have any lettuce on hand but it was fine without it. I put some corn in the bowl too. This will be going into our regular meal rotation! Yum!
January 14, 2018
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By: Deanna Willis
Super easy and quick. Full of flavor and no guilt! Made it just like the recipe.
January 10, 2018
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By: MissCook
Why have I been spending $12/bowl at Chipotle when I can make it myself?! This was an awesome recipe and my family absolutely loved it! Planning to make this a regular meal each week to cut costs on eating out. Best part... the guac isn't extra. :P
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