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
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 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.
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.)
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
Vitamin A (45% daily value), Folate (40% dv)
Carbohydrate Servings: 2½
Exchanges: 2 fat, 3½ lean protein, 2 starch, ½ vegetable
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
July 28, 2017
By: I love Lemons
This is a great recipe! I will definitely make it again.
June 03, 2017
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
By: Laura ManDevil
This was AMAZING!!! I will definitely be adding this in to my summer meal rotation.
May 13, 2017
April 26, 2017
By: Emily J. Dungey
This is so yummy! The chipotle sauce is delicious! I love the mixture of tastes and textures.
April 18, 2017
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
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!