Recipe Image

Chicken Burrito Bowls

  • 35 m
  • 35 m
Diabetic Living Magazine
“By leaving out the carb-heavy tortilla wrap, this chicken burrito bowl is made diabetic-friendly.”

Ingredients

    • ½ cup quinoa, rinsed and drained
    • 1 teaspoon ground cumin
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 8-ounce skinless, boneless chicken breast halves, halved horizontally
    • 1 tablespoon olive oil
    • ¼ of a peeled avocado
    • ¼ cup finely snipped fresh cilantro
    • 2 tablespoons plain fat-free Greek yogurt
    • 1 to 2 teaspoons lime juice
    • 3 to 4 tablespoons fat-free milk (optional)
    • 2 cups shredded iceberg lettuce
    • 1 cup chopped tomatoes
    • ½ of a 15-oz. can ( ¾ cup) reduced-sodium pinto beans, rinsed and drained
    • ¼ cup shredded reduced-fat cheddar cheese (1 oz.)
    • 2 tablespoons roasted and salted pumpkin seeds (pepitas)

Directions

  • 1 Cook quinoa with cumin and ¼ teaspoon of the salt and pepper according to package directions.
  • 2 Meanwhile, sprinkle both sides of chicken with remaining ¼ 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.
  • 3 In a small bowl combine avocado, cilantro, yogurt and lime juice until nearly smooth. If desired, thin with milk to reach drizzling consistency.
  • 4 Divide lettuce among individual bowls. Top with quinoa, tomatoes, beans, chicken, avocado mixture, cheese and pepitas.
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