Chipotle Chicken Quinoa Burrito Bowl

Ingredients

• Chipotle chunky salsa

  Pace

  1 serving or 32g

• Olive oil

  1 tbsp or 14g

• Garlic powder

  ½ tsp or 2g

• Cumin seed

  ½ tsp, ground or 2g

• Chicken breast

  raw, skinless

  16 oz or 454g

• Salt

  table

  ¼ tsp or 2g

• Romaine lettuce

  raw

  2 cup shredded or 94g

• Pinto beans

  canned, mature

  1 cup or 240g

• Avocado

  raw

  1 fruit or 201g

• Salsa

  4 tbsp or 64g

• Cheddar cheese

  ¼ cup, shredded or 28g

• Lime

  raw

  1 fruit or 67g

• Quinoa

  raw

  2 cup or 340g

Directions

1. Peel and dice the avocado. Rinse the beans after removing them from the can. Slice the lime into wedges.
2. Preheat the grill to medium-high or preheat the broiler.
3. In a small bowl, combine the chipotle salsa, olive oil, garlic powder, and cumin.
4. Oil the grill rack or a rimmed baking sheet if broiling. Season the chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes.
5. Turn the chicken, brush with the chipotle glaze, and continue cooking until an instant-read thermometer inserted in the thickest part registers 165°F, about 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board and chop into bite-size pieces.
6. 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 salsa, and 1 tablespoon cheese. Serve with a lime wedge.