Chipotle Chicken Quinoa Bowl

Ingredients

1 Tbsp chipotle peppers in adobo sauce

1 Tbsp extra-virgin olive oil

1 clove garlic, diced

½ tsp ground cumin

1 lb boneless, skinless chicken breast

1.5 Tbsp Taco Seasoning Mix

2 cups cooked quinoa (⅔ cup dry)

2 cups shredded spinach

1 cup canned pinto beans, rinsed, no added salt

1/2 ripe avocado, diced

¼ cup salsa

3 Tbsp shredded part skim mozzarella cheese

Directions

• Preheat grill to medium-high or preheat broiler.

• Combine chipotles, oil, garlic, and cumin in a small bowl.

• Oil the grill rack or a rimmed baking sheet, if broiling. Season chicken with Taco Seasoning mix. 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 degrees 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 2/3 cup quinoa, 2/3 cup chicken, 2/3 cup spinach, 1/3 cup beans, 1/3 avocado, 1 tablespoon of cheese, and 1 ⅓ tablespoon of salsa. 

Nutritional information:

3 Servings

Serving Size: ⅓ recipe

Calories: 520

Total Fat: 16g

Saturated Fat: 3g

Cholesterol: 115mg

Sodium: 420mg

Total Carbohydrate: 45g

Fiber: 11g

Protein: 47g