Rating: 5 stars
1 Ratings
  • 5 star values: 1
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By leaving out the carb-heavy tortilla wrap, this chicken burrito bowl is made diabetic-friendly.

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

3 ounces chicken, about 1/3 cup quinoa, 3 tablespoons beans, and 1/2 cup lettuce
377 calories; protein 36.4g; carbohydrates 26g; dietary fiber 6.3g; sugars 2.3g; fat 14.2g; saturated fat 2.9g; cholesterol 88.1mg; vitamin a iu 731.6IU; vitamin c 8.7mg; folate 78.8mcg; calcium 161.3mg; iron 3.2mg; magnesium 125.3mg; potassium 890mg; sodium 511.6mg.

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