Healthy Chicken bowl

Healthy Chicken bowl

Posted by on Nov 3, 2016 in Lunch | 0 comments

Ingredients

  • 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon extra-virgin olive oi
l
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 pound boneless, skinless chicken breast
  • 1/4 teaspoon salt
  • 2 cups cooked quinoa
  • 2 cups shredded romaine lettuce
  • 1 cup of beans, rinsed
  • 1 ripe avocado, diced
  • 1/4 cup prepared pico de gallo or other salsa (your choice)
  • 1/4 cup shredded Cheddar or white cheese (your choice)

Preparation

  • Preheat grill to medium-high or preheat broiler.
  • Combine chipotles, oil, garlic powder and cumin in a small bowl.
  • Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling.
  • Season chicken with salt.
  • Grill the chicken for 5 minutes or broil it 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 registers 165 °F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler.
  • Transfer to a clean cutting board. Chop into bite-size pieces.
  • Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken, 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, 1 tablespoon pico de gallo (or other salsa) and 1 tablespoon cheese.
  •   To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.
  • Serve with a lime wedge.

 

Nutrition facts

Serving size: 1 burrito bowl, about 2 1/2 cups

Per serving:

calories 452

fat 18 g

sat fat 4 g

fiber 9 g

carbs 36 g

Protein 36 g

folate 160 mg

cholesterol 90 mg

3 g sugars;

0 g added sugars;

2274 IU vitamin A;

7 mg vitamin C;

111 mg calcium;

3 mg iron;

462 mg sodium;

995 mg potassium

Nutrition extra

Vitamin A (45% daily value)

Folate (40% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 fat, 3 1/2 lean protein, 2 starch, 1/2 vegetable

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