Miami Chicken Burrito Bowl with Cilantro Lime Quinoa

Name: Miami Chicken Burrito Bowl with Cilantro Lime Quinoa
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 16 oz boneless skinless chicken breast; 1/2 cup dry tri-color quinoa; 1 cup cherry tomatoes, halved; 1 cup frozen corn kernels; 1/4 cup pickled red onions; 1/4 cup chopped cilantro; Juice of 2 limes; 2 cups shredded lettuce; 5 tbsp plain non-fat Greek yogurt; 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings
4 servings
Calories
300 kcal
Course
Main Course

Miami Chicken Burrito Bowl with Cilantro Lime Quinoa

Iris Warren

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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).

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 Information

Show Details

Calories 300kcal (15%) Carbohydrates 32g (11%) Protein 30g (60%) Fat 5g (8%) Cholesterol 72mg (24%) Sodium 151mg (6%) Potassium 167mg (5%) Fiber 3g (12%) Sugar 8g (16%)