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

Directions

  • 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; 14.2 g total fat; 2.9 g saturated fat; 88 mg cholesterol; 512 mg sodium. 890 mg potassium; 26 g carbohydrates; 6.3 g fiber; 2 g sugar; 36.4 g protein; 732 IU vitamin a iu; 9 mg vitamin c; 79 mcg folate; 161 mg calcium; 3 mg iron; 125 mg magnesium;

Reviews (1)

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