• 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


  • 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.


  1. Preheat the grill to medium-high or prepare the broiler. 
  2. Mix together chipotles, oil, garlic powder, and cumin in a small bowl. 
  3. 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.
  4. 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. 
  5. Transfer the cooked chicken to a clean cutting board and chop it into bite-size pieces.
  6. 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). 
  7. Serve with a lime wedge.
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