Recipe: Chipotle chicken quinoa burrito bowl

Did you know that quinoa is a complete protein? If you’re not already eating this plant-based source of protein, then we suggest adding it to your repertoire. Using it in place of rice or another grain is a great way to integrate it into your diet.

Serves 4

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 salsa of choice
• 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 (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 cook for 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F. 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 salsa of choice and 1 tablespoon cheese. Serve with a lime wedge.

Tip: 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 hot grill.

Nutrition Facts (per serving):

452 calories, 18.7g fat (3.9g saturated fat), 461.8mg sodium, 36.1g carbohydrates, 35.6g protein, 2.6g sugar, 9.4g fiber

Adapted from: Eating Well

Reviewed by PeaceHealth dietitians and nutritionists