Miami Chicken Burrito Bowl with Cilantro Lime Quinoa
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 4 servings
Calories: 300kcal
- 16 oz boneless skinless chicken breast
- 1/2 cup dry tri-color quinoa (90 grams)
- 1 cup cherry tomatoes, halved (150 grams)
- 1 cup frozen corn kernels (120 grams)
- 1/4 cup pickled red onions
- 1/4 cup chopped cilantro divided
- Juice of 2 limes divided
- 2 cups shredded lettuce (80 grams)
- 5 tbsp plain non-fat Greek yogurt (2.5 oz)
Adobo Citrus Marinade:
- 3.5 oz San Marcos chipotle peppers in adobo
- 1/2 tbsp olive oil
- 1/2 tbsp honey
- Juice of 1 orange
- Juice of 1 lime
- 2 cloves garlic minced
Mix marinade ingredients and pour over chicken in a Ziploc bag. Marinate for at least 2 hours in refrigerator.
In a small bowl, mix Greek yogurt and juice from 1/2 of a lime. Set aside in refrigerator.
Cook quinoa according to package directions. Mix in remaining lime juice and 2 tbsp chopped cilantro. Set aside.
While quinoa is cooking, grill chicken breast until cooked through (mine took about 10 minutes at 375 degrees on my George Foreman).
Layer quinoa, lettuce, tomatoes, corn, pickled red onion, remaining cilantro and chicken in a bowl. Top with lime/yogurt dressing and serve. Add avocado if desired (not included in nutrition info).
Pickled Red Onions:
- 1/2 of a medium red onion, cut from stem to stem, then sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 tbsp Truvia baking blend
- 1 tsp sea salt
- Directions: Bring water almost to a boil, then mix in sugar and salt. Add apple cider vinegar and pour over sliced onions in a resealable jar. Refrigerate for at least 24 hours before serving.
Calories: 300kcal | Carbohydrates: 32g | Protein: 30g | Fat: 5g | Cholesterol: 72mg | Sodium: 151mg | Potassium: 167mg | Fiber: 3g | Sugar: 8g