Chipotle Chicken Quinoa Burrito Bowl

Ingredients

• Chipotle Peppers In Adobo Sauce

  Embasa

  1 tbsp or 16g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Quinoa

  Uncooked

  ½ cup or 85g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Pinto beans

  Mature seeds, canned

  1 cup or 240g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Cheddar cheese

  4 tbsp, shredded or 28g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Preheat the grill to medium-high or preheat the broiler.
2. In a small bowl, mix the finely chopped chipotle peppers, olive oil, garlic powder, and cumin.
3. 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.
4. 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.
5. Assemble each burrito bowl with quinoa, chicken, lettuce, beans, avocado, salsa, and cheese. Serve with a lime wedge.