By leaving out the carb-heavy tortilla wrap, this chicken burrito bowl is made diabetic-friendly.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


Ingredient Checklist


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

  • 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; protein 36.4g 73% DV; carbohydrates 26g 8% DV; dietary fiber 6.3g 25% DV; sugars 2.3g; fat 14.2g 22% DV; saturated fat 2.9g 15% DV; cholesterol 88.1mg 29% DV; vitamin a iu 731.6IU 15% DV; vitamin c 8.7mg 15% DV; folate 78.8mcg 20% DV; calcium 161.3mg 16% DV; iron 3.2mg 18% DV; magnesium 125.3mg 45% DV; potassium 890mg 25% DV; sodium 511.6mg 21% DV.

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Rating: 5 stars
Made exactly as written. very good. Read More