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Healthy Chicken Burrito Bowl

Katie's Custom Fit / Pilates  / Healthy Chicken Burrito Bowl

Healthy Chicken Burrito Bowl

Takeout is one of the best things on the planet. Well, minus all the extra calories the food usually contains. With just a bit of prep, you can make a delicious burrito bowl with less calories than your favorite fast-casual version. Make a few and you’ve got lunch for the week!

Ingredients

  • 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

Preparation

Preheat grill to medium-high or preheat broiler.

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

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. 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.

Assemble each burrito bowl with ½ cup quinoa, ½ cup chicken, ½ cup lettuce, ¼ cup beans, ¼ avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese. Serve with a lime wedge.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

Serving size: 1 burrito bowl, about 2½ cups

Per serving: 452 calories; 19 g fat(4 g sat); 9 g fiber; 36 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

Nutrition Bonus: Vitamin A (45% daily value), Folate (40% dv)

Carbohydrate Servings: 2½

Exchanges: 2 fat, 3½ lean protein, 2 starch, ½ vegetable

Source: Eating Well

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