Chipotle Chicken Quinoa Burrito Bowl

Ingredients

• Pace, Chipotle Chunky Salsa

  1 serving or 32g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  ¼ tsp or 2g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Pinto beans

  Mature seeds, canned

  1 cup or 240g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

• Limes

  Raw

  1 fruit or 67g

• Quinoa

  Uncooked

  2 cup or 340g

Directions

1. Peel and dice avocado. Remove beans from can and rinse. Slice lime into wedges
2. Preheat grill to medium-high or preheat broiler.
3. Combine chipotles, oil, garlic powder and cumin in a small bowl.
4. 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.
5. 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.
6. 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.

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