Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

25 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

for serving adjustment
Serving size has been adjusted!
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 25

August 27, 2019
profile image
By: Imagine607
I marinate the chicken and then just sauté it in a skillet. I've made this recipe many, many, many times. Everyone loves it.
May 07, 2019
profile image
By: Shari Pletz
I doubled the chipotle so I could get enough for both sides of the chicken and added in 1/2 cup of red and green bell peppers with the beans. This was delicious and will keep in my recipe arsenal.
April 07, 2019
profile image
By: nmchilecat
Being from New Mexico, I know my burritos, so I had misgivings about this dish. How extremely and pleasantly surprised I was by how good this is! Plus, it is only the 2nd time I have tried quinoa...the first time, it didn't get done and really wasn't good. This time I added more water and cooked longer! All the flavors in this dish mix so well with one another, and the lime makes it perfect! And it is very simple to prepare! Hubby and I both liked it and agreed we should make it again.
March 12, 2019
profile image
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
profile image
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
profile image
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
profile image
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
profile image
By: DG87
We will definitely make this again. Nice, easy to make, stable meal.
June 28, 2018
profile image
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.
More Reviews