Most people will not have tried Quinoa but I dreaded it but now it is a healthy substitute that absorbs flavours like a sponge. Squeeze a little lemon into the water for even more taste. Chicken Quinoa Burrito Bowl is a tasty Mexican main dish using lettuce, avocado, salsa, beans and cheese on a bed of quinoa. It is full of body and flavour and ideal when you want to try something new.

Chicken Quinoa Burrito Bowl

Plain and simple but tasty. A simple Mexican recipe that packs a punch with a mild kick.

4.51 from 55 votes

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Course: Brunch, Main Dish, Snacks

Cuisine: Mexican

Keyword: Avocado, Beans, Cheese, Chicken, Salad, Salsa, Spice, Vegetables

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 518kcal

Ingredients

1 tbsp chipotle chili peppers in adobe, finely chopped
1 tbsp Extra Virgin olive oil
1/2 tsp garlic powder
1/2 tsp ground cumin
1 lb Chicken Breasts boneless/skinless
2 cups quinoa cooked
2 cups romaine lettuce shredded
1 cup pinto beans can/rinsed
1 large avocado ripe/diced
1/4 cup pico de gallo or another salsa
1/4 cup cheddar cheese Monterey / grated
Lime wedges
1/4 tsp salt

Instructions

Preheat grill to medium-high or preheat broiler.
Combine chipotles, oil, garlic powder and cumin in a small bowl.
Oil the grill rack. Season chicken with salt. Grill the chicken for 5 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.
Transfer to a clean cutting board. Chop into bite-size pieces.
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.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition

Chicken Quinoa Burrito Bowl