Chipotle Chicken Quinoa Burrito Bowl

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Try this dish with asparagus and simple mashed potatoes.

Prep/Cook Time: 30 Minutes, Servings: 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 other salsa
• ¼ cup shredded Cheddar or Monterey Jack cheese
• Lime wedges for serving

Directions

1. Preheat grill to medium-high or preheat broiler to high.
2. Combine chipotles, oil, garlic powder and cumin in a small bowl.
3. 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.
4. 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.

Nutritional Information

Per Serving: 452 Calories, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Carbohydrates: 36 g, Fiber: 9 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 36 g, Sodium: 462 mg, Potassium: 995 mg, Folate: 160 mcg, Calcium: 111 mg

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