Chicken Burrito Bowl

 

Ingredients:

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 1-pound boneless, skinless chicken strips
  • 2 cups cooked quinoa
  • 2 cups shredded iceberg lettuce
  • 1 cup canned black beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup salsa
  • ¼ cup shredded Monterey Jack cheese
  • Lime wedges for serving

Directions:

  1. Chipotle Sauce-In a small bowl, add chipotle peppers, 1 tablespoon of oil, and garlic powder, stir to combine.
  2. Chicken- Sauté the chicken strips in the remaining tablespoon of oil. Season with chili powder. Cook chicken strips until well done. Remove cooked chicken from pan and chop into small pieces. Place the chicken back in to the sauté pan and add the chipotle sauce. Cook on low for about 5 minutes, stirring occasionally.
  3. How to make the bowls- in a medium-sized bowl, layer ½ cup of lettuce, ½ cup quinoa, ¼ cup beans, ½ cup chicken, ¼ avocado, 1 tablespoon salsa, and 1 tablespoon cheese. Serve with a lime wedge.

Nutritional Information:

  • Serving size: 1 burrito bowl, about 2½ cups
  • Per serving: 452 calories
  • 19 g fat (4 g sat)
  • 9 g fiber
  • 6 g carbohydrates
  • 36 g protein
  • 160 mcg folate
  • 90 mg cholesterol
  • 3 g sugars
  • 0 g added sugars
  • 2,274 IU vitamin A
  • 7 mg vitamin C
  • 111 mg calcium
  • 3 mg iron
  • 462 mg sodium
  • 995 mg potassium