Chicken Quinoa Burrito Bowl

The Chicken and Quinoa Burrito Bowl is a vibrant, nourishing dish featuring smoky grilled chicken, fluffy quinoa, creamy avocado, and fresh toppings like lettuce, beans, salsa, and cheese. It’s a flavour-packed, wholesome meal that’s both satisfying and refreshingly light.

Prep Time 10

Cook Time 15

Total Time 25

Servings people

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.
1 tbsp chipotle chili peppers, 1 tbsp Extra Virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp ground cumin
Oil the grill rack. Season chicken with salt. Grill the chicken for 5 minutes.
1 lb Chicken Breasts, 1/4 tsp salt
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.
2 cups quinoa, 2 cups romaine lettuce, 1 cup pinto beans, 1 large avocado, 1/4 cup pico de gallo, 1/4 cup cheddar cheese, Lime
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