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.

Breana Killeen
Source: EatingWell Magazine, July/August 2016
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high or preheat broiler.

    Advertisement
  • Combine chipotles, oil, garlic powder and cumin in a small bowl.

  • 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 degrees 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.

  • Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

Tips

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 Facts

452 calories; protein 35.6g 71% DV; carbohydrates 36.1g 12% DV; dietary fiber 9.4g 38% DV; sugars 2.6g; fat 18.7g 29% DV; saturated fat 3.9g 20% DV; cholesterol 90mg 30% DV; vitamin a iu 2274.4IU 46% DV; vitamin c 7.1mg 12% DV; folate 159.7mcg 40% DV; calcium 110.7mg 11% DV; iron 3.3mg 18% DV; magnesium 127.2mg 45% DV; potassium 995.4mg 28% DV; sodium 461.8mg 19% DV; thiamin 0.3mg 32% DV.
Advertisement

Reviews (25)

Read More Reviews
31 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/07/2019
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. Read More
Rating: 5 stars
06/04/2017
Very tasty and healthy alternative to fast food. The chipotle sauce recipe is a keeper. I substituted cilantro lime rice for the quinoa and black beans for the pinto and added some sautéed fresh corn. Read More
Rating: 5 stars
08/09/2017
Delicious! Read More
Advertisement
Rating: 5 stars
05/13/2017
DELICIOUS!! Read More
Rating: 5 stars
06/02/2017
This was AMAZING!!! I will definitely be adding this in to my summer meal rotation. Read More
Rating: 5 stars
07/28/2017
This is a great recipe! I will definitely make it again. Read More
Advertisement
Rating: 5 stars
05/07/2019
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. Read More
Rating: 5 stars
04/14/2017
This was an awesome recipe and really quick to pull together. I used thin chicken cutlets on a grill pan and it all assembled in under half an hour. The bowl had really good bold flavors but also felt really light. My friend and I both went back for seconds. Making it again this week for my hubby! Read More
Rating: 5 stars
04/18/2017
I love how easy this recipe is. My husband makes it with chicken and I use just beans and keep it vegetarian. It's like going to Chipotle except saves me and is healthier at home. Read More
Advertisement