Chipotle Chicken Quinoa Burrito Bowl

Chipotle Chicken Quinoa Burrito Bowl might be just the Mexican recipe you are searching for. For $2.11 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 429 calories, 33g of protein, and 18g of fat each. It works well as a main course. If you have garlic powder, lime wedges, chipotle peppers in adobo, and a few other ingredients on hand, you can make it. This recipe is liked by 4232 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Eating Well. It is a good option if you're following a gluten free diet. With a spoonacular score of 97%, this dish is great. Users who liked this recipe also liked Chipotle’s Chicken Burrito Bowl with Cilantro Lime Rice, Chipotle's Chicken Burrito Bowl with Cilantro Lime Rice, and Chicken Burrito Bowl with Fresh Pico de Gallo & Creamy Chipotle Sauce.

Servings: 4

Cooking duration: 30 minutes

 

Ingredients:

1 ripe avocado, diced

1 cup canned pinto beans, rinsed

1 tablespoon finely chopped chipotle peppers in adobo sauce

2 cups cooked quinoa

½ teaspoon garlic powder

½ teaspoon ground cumin

Lime wedges for serving

¼ cup shredded Cheddar or Monterey Jack cheese

1 tablespoon extra-virgin olive oil

¼ cup prepared pico de gallo or other salsa

2 cups shredded romaine lettuce

¼ teaspoon salt

1 pound boneless, skinless chicken breast

Equipment:

broiler

grill

bowl

baking sheet

kitchen thermometer

cutting board

Cooking instruction summary:

Preheat grill to medium-high or preheat broiler. Combine chipotles, oil, garlic powder and cumin in a small bowl. Oil the grill rack (see Tip) 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 165F, 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. Assemble each burrito bowl with cup quinoa, cup chicken, cup lettuce, cup beans, avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

 

Step by step:


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

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

3. Oil the grill rack (see Tip) 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 165F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler.

4. Transfer to a clean cutting board. Chop into bite-size pieces.

5. Assemble each burrito bowl with cup quinoa, cup chicken, cup lettuce, cup beans, avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese.

6. Serve with a lime wedge.


Nutrition Information:

Quickview
428k Calories
33g Protein
18g Total Fat
34g Carbs
34% Health Score
Limit These
Calories
428k
21%

Fat
18g
28%

  Saturated Fat
3g
24%

Carbohydrates
34g
11%

  Sugar
3g
4%

Cholesterol
78mg
26%

Sodium
589mg
26%

Get Enough Of These
Protein
33g
66%

Vitamin B3
13mg
66%

Vitamin B6
1mg
58%

Selenium
40µg
58%

Vitamin A
2470IU
49%

Phosphorus
485mg
49%

Manganese
0.86mg
43%

Vitamin K
38µg
36%

Fiber
8g
36%

Folate
127µg
32%

Magnesium
123mg
31%

Potassium
1014mg
29%

Vitamin B5
2mg
24%

Copper
0.39mg
20%

Vitamin B2
0.33mg
20%

Iron
3mg
18%

Vitamin E
2mg
18%

Zinc
2mg
17%

Vitamin B1
0.25mg
17%

Calcium
111mg
11%

Vitamin C
8mg
11%

Vitamin B12
0.29µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need
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