| 11 | 30 | 677 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 2 |
| 1 tbsp | Chipotle chiles in adobo sauce |
| 1 tbsp | Extra virgin olive oil |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Cumin |
| 1/4 tsp | Salt |
| 454 gm | Chicken breast, boneless, skinless |
| 1 cup | Quinoa, cooked |
| 2 cup | Lettuce, romaine (shredded) |
| 1 avocado(s) | Avocado (diced) |
| 1/2 cup | Pinto beans, canned (rinsed; or black beans) |
| 1/4 cup | Pico de gallo |
1. Preheat grill to medium-high or preheat broiler.
2. Combine chipotles, oil, garlic powder and cumin in a small bowl.
3. Oil the grill rack or, if broiling, oil a rimmed baking sheet. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes.
4. Turn chicken, brush with the chipotle glaze and continue cooking for 3-5 minutes more on the grill or 9 minutes more under the broiler.
Transfer to a clean cutting board. Chop into bite-size pieces.
5. Cook quinoa based on package instructions.
6. Prepare lettuce, beans, and avocado.
7. Assemble each burrito bowl with:
| Grain | 1.4 |
| Meat | 2.5 |
| Meat Alternative | 0.3 |
| Vegetables | 2.7 |
