Chipotle Chicken Quinoa Burrito Bowl

Posted by Beni Cook
Loaded with goodness, and using quinoa this chipotle-flavored chicken burrito bowl makes for a healthier but still delicious version of a traditional Mexican Burrito Bowl.



452 Cal | 19g Fats | 36g Carbs | 36g Protein


  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 450g boneless, skinless chicken breast
  • ¼ teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded iceberg lettuce
  • 1 cup canned pinto beans, rinsed
  • 1 ripe avocado, diced
  • ¼ cup prepared pico de gallo (easy pico de gallo recipe) or other salsa
  • ¼ cup shredded Cheddar
  • Lime wedges for serving



1) Preheat grill to medium-high (or preheat broiler).

2) Combine chipotle, oil, garlic powder and cumin in a small bowl and set aside.

3) Oil the grill rack 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 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.

4) 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 fresh salsa) and 1 tablespoon cheese. Serve with a lime wedge.


For more fantastic health-conscious meal ideas and articles please visit Beyond Best Personal Training’s BLOG

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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