Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl

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.

4

Servings

30 mins

Total cook time

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Main Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce,
  • 1 tablespoon extra-virgin olive oil,
  • ½ teaspoon garlic powder,
  • ½ teaspoon ground cumin,
  • 1 pound boneless, skinless chicken breast,
  • ¼ teaspoon salt,
  • 2 cups cooked quinoa,
  • 2 cups shredded romaine lettuce,
  • 1 cup canned pinto beans, , rinsed
  • 1 ripe avocado, diced,
  • ¼ cup prepared pico de gallo or other salsa,
  • ¼ cup shredded Cheddar or Monterey Jack cheese,
  • Lime wedges for serving,

Cooking Instructions

Step 1

Preheat grill to medium-high or preheat broiler to high.

Step 2

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

Step 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 until an instant-read thermometer inserted in the thickest part registers 165°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.

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

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe