Chipotle Chicken Quinoa Burrito Bowl | Trivida Functional Medicine

Chipotle Chicken Quinoa Burrito Bowl

“This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.”


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


  • 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 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.
  • 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.
  • 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 a hot grill.)

Recipe By: EatingWell Test Kitchen


Share Article

Share on facebook
Share on twitter
Share on linkedin

Related Posts


Recent Posts

Scroll to Top