Chipotle Chicken Quinoa Burrito Bowl
Burrito:
A burrito is a dish in Mexican and Tex-Mex cuisine, originating in Ciudad Juárez. It consists of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed for pliability. Burritos are typically eaten by hand due to their tight wrapping, but they can also be served "wet" with a savory sauce, requiring a fork and knife.
Burritos are filled with savory ingredients, primarily meat like beef, chicken, or pork, and can include rice, beans, vegetables, cheese, and condiments like salsa, pico de gallo, guacamole, or crema.
They differ from tacos, which fold a small tortilla around the ingredients, and enchiladas, which use corn masa tortillas and are covered in a savory sauce, requiring utensils for consumption.
Chipotle Chicken Quinoa Burrito Bowl Ingredients:
1 tablespoon of chipotle chilies in adobo sauce, chopped finely
Spoonful of olive oil
A teaspoon of garlic powder
½ teaspoon ground cumin
1 pound of skinless, boneless chicken breast
1/4 tsp. salt
Two cups of prepared quinoa
Two cups of romaine lettuce, shredded
One cup of rinsed canned pinto beans
One diced, ripe avocado
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¼ cup of ready-made salsa or pico de gallo
Half a cup of shredded Monterey Jack or Cheddar cheese
Slices of lime for serving
Chipotle Chicken Quinoa Burrito Bowl Instructions:
Heat the broiler or grill.
In a bowl, combine the chipotles, oil, cumin, and garlic powder.
After adding salt, grill or broil the chicken for 5 to 9 minutes, rotating it once.
Apply a chipotle glaze over the chicken and grill or broil for 3–5 minutes, or until the internal temperature reaches 165°F.
Once on a chopping board, move the chicken and cut it into bite-sized pieces.
Add quinoa, chicken, lettuce, beans, avocado, salsa, and cheese to each burrito bowl.
Serve with wedges of lime.
Use a folded paper towel, grab it with tongs, and brush it over the grill rack to oil it. Cooking spray should not be used on a hot grill.
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