Miami Chicken Burrito Bowl with Cilantro Lime Quinoa
Prep Time
1hr
Cook Time
30mins
Total Time
1hr30mins
Servings: 4servings
Calories per serving: 300kcal
Ingredients
16ozboneless skinless chicken breast
1/2cupdry tri-color quinoa(90 grams)
1cupcherry tomatoes, halved(150 grams)
1cupfrozen corn kernels(120 grams)
1/4cuppickled red onions
1/4cupchopped cilantrodivided
Juice of 2 limesdivided
2cupsshredded lettuce(80 grams)
5tbspplain non-fat Greek yogurt(2.5 oz)
Adobo Citrus Marinade:
3.5ozSan Marcos chipotle peppers in adobo
1/2tbspolive oil
1/2tbsphoney
Juice of 1 orange
Juice of 1 lime
2clovesgarlicminced
Instructions
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).
Recipe Notes
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.
Nutrition Facts
Miami Chicken Burrito Bowl with Cilantro Lime Quinoa
Amount Per Serving
Calories 300Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 72mg24%
Sodium 151mg7%
Potassium 167mg5%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 8g9%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.