(30 minutes)
This chipotle flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.
INGREDIENTS
1 Tablespoon finely chopped chipotle peppers ain adobo sauce
1 Tablespoon extra-virgin olive oil
½ Teaspoon garlic powder
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
¼ Cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving
DIRECTIONS
Preheat grill to medium-high or preheat broiler.
Combine chipotles, oil, garlic powder and cumin in a small bowl.
Oil the grill rack or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 4 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 165 degrees F, 3 to 4 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board, Chop into bite sized pieces.
Assemble each burrito bowl into ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ cup beans, ¼ avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese.
Serve with a lime wedge.
Serves: 4: 1 Burrito bowl about 2-½ cups each
CAL: 452 FAT 19G (SAT 4G) CHOL: 90MG
CARBS: 36G TOTAL SUGARS: 3G
PROTEIN: 36G FIBER: 9G
SODIUM: 462G POTASSIUM: 995MG