Chipotle Chicken Quinoa Burrito Bowl

🥘 Ingredients

• chipotle peppers in adobo (finely chopped)
  1 tbsp
• extra-virgin olive oil
  1 tbsp
• garlic powder
  1/2 tsp
• ground cumin
  1/2 tsp
• boneless skinless chicken thighs
  1 lb
• salt
  1/4 tsp
• cooked quinoa
  2 c
• romaine lettuce (shredded)
  2 c
• canned pinto beans (rinsed)
  1 c
• avocado (diced)
  1
• pico de gallo (or other salsa)
  4 tbsp
• Cheddar cheese (shredded; Monterey Jack also works)
  4 tbsp
• lime wedges

🍳 Cookware

• grill
• small bowl
• rimmed baking sheet

1. 1

   Preheat a grill to medium-high, or preheat the broiler.
2. 2

   In a small bowl , combine chipotle peppers in adobo , extra-virgin olive oil , garlic powder , and ground cumin .

   chipotle peppers in adobo: 1 tbsp (finely chopped), extra-virgin olive oil: 1 tbsp, garlic powder: 1/2 tsp, ground cumin: 1/2 tsp
3. 3

   Oil the grill rack or a rimmed baking sheet if broiling. Season boneless skinless chicken thighs with salt .

   boneless skinless chicken thighs: 1 lb, salt: 1/4 tsp
4. 4

   Grill the chicken over medium-high heat for ⏱️ 5 minutes , or broil 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 reads 165°F — about ⏱️ 3-5 minutes more on the grill, or ⏱️ 9 minutes more under the broiler.
5. 5

   Transfer to a clean cutting board and rest for a few minutes, then chop into bite-size pieces.
6. 6

   Divide cooked quinoa , the chopped chicken, romaine lettuce , canned pinto beans , avocado , pico de gallo , and Cheddar cheese among 4 bowls. Serve with lime wedges .

   cooked quinoa: 2 c, romaine lettuce: 2 c (shredded), canned pinto beans: 1 c (rinsed), avocado: 1 (diced), pico de gallo: 4 tbsp (or other salsa), Cheddar cheese: 4 tbsp (shredded; Monterey Jack also works), lime wedges