Chipotle Chicken Quinoa Burrito Bowl

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

Directions

Preheat grill to medium-high or preheat broiler.

1. Combine chipotles, oil, garlic powder and cumin in a small bowl.
2. 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 degrees 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.
3. 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.

Notes

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.)