Chipotle Chicken Quinoa Burrito Bowl

Loaded with goodness, and using quinoa, this chipotle-flavoured chicken burrito bowl makes for a healthier but still delicious version of a traditional Mexican Burrito Bowl.

NUTRITIONAL INFO PER SERVE (4 serves)

452 Cal | 19g Fats | 36g Carbs | 36g Protein

INGREDIENTS

• 1 tablespoon finely chopped chipotle peppers in adobo sauce

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon garlic powder

• ½ teaspoon ground cumin

• 450g boneless, skinless chicken breast

• ¼ teaspoon salt

• 2 cups cooked quinoa

• 2 cups shredded iceberg lettuce

• 1 cup canned pinto beans, rinsed

• 1 ripe avocado, diced

• ¼ cup prepared pico de gallo (easy pico de gallo recipe) or other salsa

• ¼ cup shredded Cheddar

• Lime wedges for serving

STEP BY STEP

1. Preheat grill to medium-high (or preheat broiler).

2. Combine chipotle, oil, garlic powder and cumin in a small bowl and set aside.

3. Oil the grill rack 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 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-sized pieces.

4. 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 fresh salsa) and 1 tablespoon cheese. Serve with a lime wedge. 
   

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