Chipotle Chicken Quinoa Burrito Bowl
This recipe delivers a vibrant and flavorful Chipotle Chicken Quinoa Burrito Bowl in just 30 minutes. Featuring seasoned chicken, fluffy quinoa, and fresh toppings like avocado, pinto beans, crisp lettuce, pico de gallo, and cheese, it's a quick, nutritious, and satisfying meal perfect for lunch or dinner.
Equipment
- 1 Large Skillet For cooking the chicken.
- 1 Cutting Board For preparing chicken and vegetables.
- 1 Chef's knife For chopping chipotles, dicing chicken, and preparing avocado.
- 4 Serving bowls For individual assembly and presentation.
- 1 Tongs or Spatula For handling chicken during cooking.
Ingredients
Main
- 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
Instructions
- In a small bowl, combine the finely chopped chipotle peppers in adobo sauce, extra-virgin olive oil, garlic powder, and ground cumin to create a marinade.
- Season the boneless, skinless chicken breast with salt, then rub it generously with the chipotle mixture, ensuring it's evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C).
- Remove the chicken from the skillet, let it rest for a few minutes, then dice it into bite-sized pieces.
- While the chicken cooks, prepare your fresh ingredients: shred the romaine lettuce, rinse the canned pinto beans, and dice the ripe avocado.
- To assemble the burrito bowls, distribute the cooked quinoa evenly among four serving bowls.
- Layer the shredded romaine lettuce and rinsed pinto beans over the quinoa in each bowl.
- Evenly divide the diced chipotle chicken and diced avocado among the bowls.
- Top each bowl with a quarter cup of prepared pico de gallo (or other salsa) and a quarter cup of shredded Cheddar or Monterey Jack cheese.
- Serve immediately with lime wedges on the side for an optional burst of fresh acidity.
Notes
1. For enhanced flavor, consider marinating the chicken for at least 30 minutes (or up to 4 hours) in the chipotle mixture. This allows the spices to penetrate deeper.2. Ensure your quinoa is perfectly fluffy and not mushy; cook it according to package directions, typically 1 part quinoa to 2 parts liquid. Let it rest covered for 5-10 minutes after cooking to steam through.3. Achieving proper chicken doneness is key: cook until internal temperature reaches 165°F (74°C) to prevent drying out. A quick sear and then lower heat cooking helps maintain moisture.4. The quality of your avocado and pico de gallo significantly impacts the bowl's freshness. Choose ripe, firm avocados and fresh salsa. A squeeze of fresh lime over the avocado just before serving will prevent browning and add a zesty lift.