Main dish, combination meal

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.

Chipotle Chicken Quinoa Burrito Bowl
Prep time 30
Cook Time 0
Total Time 30

Nutritional Information

Makes: 4 Servings
Serving size: 1 burrito bowl, about 2 1/2 cups
Calories 452kcal
Fat 19g
Saturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 90mg
Sodium 462mg
Carbohydrates 36g
Dietary Fiber 9g
Added sugars 0g
Total sugars 3g
Protein 36g
Potassium 995mg


STEP 1 Preheat grill to medium-high or preheat broiler.
STEP 2 Combine chipotles, oil, garlic powder and cumin in a small bowl.
STEP 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.
STEP 4 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 pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.
© Meredith Corporation. All rights reserved. Used with permission.


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

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