Chipotle Chicken quinoa burrito bowl

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 644.0
  • Total Fat: 20.4 g
  • Cholesterol: 75.9 mg
  • Sodium: 251.0 mg
  • Total Carbs: 78.9 g
  • Dietary Fiber: 17.5 g
  • Protein: 45.2 g

View full nutritional breakdown of Chipotle Chicken quinoa burrito bowl calories by ingredient
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Introduction

Recipe from Eating Well. I change this and add black beans, brown rice, husband loves this

PLEASE READ THE NOTES ABOUT THE REAL NUTRITION INFORMATION!
Recipe from Eating Well. I change this and add black beans, brown rice, husband loves this

PLEASE READ THE NOTES ABOUT THE REAL NUTRITION INFORMATION!

Number of Servings: 4

Ingredients

    1 TBS finely chopped Chipotle Peppers in Adobo sauce
    1 lb boneless, skinless Chicken Breast
    1 tbsp Extra Virgin Olive Oil
    1 tsp Garlic powder
    1 tsp ground Cumin or season to taste
    2 cup cooked quinoa (OR BROWN RICE)
    2 cup Baby Romaine Lettuce shredded
    1 cup pinto beans OR BLACK BEANS
    1 ripe Avocados, diced
    1/2 cup Pico de Gallo
    1/2 cup Colby and Monterey Jack Cheese shredded
    Lime wedges for serving

Tips

Serving size: 1 burrito bowl, about 2½ cups
Per serving: 452 calories;
19 g fat(4 g sat);
9 g fiber;
36 g carbohydrates;
36 g protein;
160 mcg folate;
90 mg cholesterol;
3 g sugars;
0 g added sugars;
2,274 IU vitamin A;
7 mg vitamin C;
111 mg calcium;
3 mg iron;
462 mg sodium;
995 mg potassium
Nutrition Bonus: Vitamin A (45% daily value),
Folate (40% dv)
Carbohydrate Servings: 2½
Exchanges: 2 fat, 3½ lean protein, 2 starch, ½ vegetable


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 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°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 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.

Serving Size: Makes 4 servings - divide each ingredient between for bowls or plates.

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