Chicken Quinoa Burrito Bowl

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Chicken Quinoa Burrito Bowl

Ingredients – Serves 4

egg free | nut free | gluten free

  • 1 tablespoon finely chopped capsicum or chipotles
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 500g boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded lettuce
  • 1 cup canned pinto/black beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup salsa
  • ¼ cup shredded Cheddar or Monterey Jack cheese
  • Lime wedges for serving

Preparation

  1. Preheat grill to medium-high.
  2. Combine capsicum/chipotles, oil, garlic powder and cumin in a small bowl.
  3. Oil the grill rack. Season chicken with salt. Grill the chicken for 5 minutes. Turn, brush with the chipotle glaze and continue cooking 3 to 5 minutes more on the grill. 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 salsa and 1 tablespoon cheese. Serve with a lime wedge.

Nutritional Information – 1 serve

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

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