Labor Day Recipe: Chipotle Chicken Quinoa Burrito Bowl

Tuesday, August 30, 2022
Chipotle Chicken Quinoa Burrito Bowl
Chipotle Chicken Quinoa Burrito Bowl

There is no laboring over this quick, delicious and nutritious recipe! Just because tomorrow is a national holiday, doesn't mean you should take a day off from your healthy lifestyle. This tasty treat will delight the entire family and also help you to stay on track toward your health and wellness goals.

Ingredients:
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon 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
¼ cup shredded Cheddar or Monterey Jack cheese
Lime wedges for serving
 
Directions:

Preheat grill to medium-high heat. 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 165 degrees F, 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 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.

Nutritional Facts:
Serving Size: 1 burrito bowl, about 2 1/2 cups
Per Serving:452 calories; protein 35.6g; carbohydrates 36.1g; dietary fiber 9.4g; sugars 2.6g; fat 18.7g; saturated fat 3.9g; cholesterol 90mg; vitamin a iu 2274.4IU; vitamin c 7.1mg; folate 159.7mcg; calcium 110.7mg; iron 3.3mg; magnesium 127.2mg; potassium 995.4mg; sodium 461.8mg; thiamin 0.3mg.
Exchanges: 2 fat, 3 1/2 lean protein, 2 starch, 1/2 vegetable