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CHIPOTLE CHICKEN BURRITO BOWL
- Natasha Kanade
- December 4, 2023
- Easy
- Servings - 4
- Calories - 452 kcal
Nutrients
- Fats - 20.3g
- Carbs - 36g
Ingredients:
- 1 teaspoon finely chopped chipotle peppers in adobo sauce
- 1 teaspoon 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
- Lime wedges for serving
Notes:
- The number of ingredients can change as per the number of people being served.
- If you like you can change the style and make modifications to the mentioned ingredients and recipe.
Directions:
- Preheat the grill to medium-high or prepare the broiler.
- Mix together chipotles, oil, garlic powder, and cumin in a small bowl.
- Grease the grill rack (refer to Tip) or use a rimmed baking sheet if broiling. Season the chicken with salt and grill for 5 minutes or broil on the prepared baking sheet for 9 minutes.
- Flip the chicken, brush it with the chipotle glaze, and continue cooking until the internal temperature reaches 165 degrees F, approximately 3 to 5 more minutes on the grill or 9 more minutes under the broiler.
- Transfer the cooked chicken to a clean cutting board and chop it into bite-size pieces.
- For each burrito bowl, assemble with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, and 1 tablespoon pico de gallo (or your preferred salsa).
- Serve with a lime wedge.