By leaving out the carb-heavy tortilla wrap, this chicken burrito bowl is made diabetic-friendly.
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.
4 lean protein, 1 1/2 fat, 1 1/2 starch, 1 vegetable
Made exactly as written. very good.