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This flavorful burrito bowl features grilled chicken coated in a spicy chipotle glaze. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.

EatingWell Magazine, July/August 2016


Read the full recipe after the video.


Ingredient Checklist


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

  • 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.


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

1 burrito bowl, about 2 1/2 cups
452 calories; protein 35.6g; carbohydrates 36.1g; dietary fiber 9.4g; sugars 2.6g; fat 18.7g; saturated fat 3.9g; cholesterol 90mg; vitamin a iu 2274.4IU; vitamin c 7.1mg; folate 159.7mcg; calcium 110.7mg; iron 3.3mg; magnesium 127.2mg; potassium 995.4mg; sodium 461.8mg; thiamin 0.3mg.

2 fat, 3 1/2 lean protein, 2 starch, 1/2 vegetable