By leaving out the carb-heavy tortilla wrap, this chicken burrito bowl is made diabetic-friendly. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

Instructions Checklist
  • Cook quinoa with cumin and 1/4 teaspoon of the salt and pepper according to package directions.

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  • Meanwhile, sprinkle both sides of chicken with remaining 1/4 teaspoon salt and pepper. In a 10-inch nonstick skillet heat oil over medium. Add chicken; cook 6 to 8 minutes or until no longer pink, turning once. Remove and let stand 5 minutes. Cut into strips.

  • In a small bowl combine avocado, cilantro, yogurt and lime juice until nearly smooth. If desired, thin with milk to reach drizzling consistency.

  • Divide lettuce among individual bowls. Top with quinoa, tomatoes, beans, chicken, avocado mixture, cheese and pepitas.

Nutrition Facts

377 calories; total fat 14.2g 22% DV; saturated fat 2.9g; cholesterol 88mg 29% DV; sodium 512mg 20% DV; potassium 890mg 25% DV; carbohydrates 26g 8% DV; fiber 6.3g 25% DV; sugar 2g; protein 36.4g 73% DV; exchange other carbs 2; vitamin a iu 732IU; vitamin c 9mg; folate 79mcg; calcium 161mg; iron 3mg; magnesium 125mg.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
03/31/2019
Made exactly as written. very good. Read More