Honey-Chipotle Chicken Burrito Bowls
Servings: 3
Calories: 403kcal
Ingredients
cilantro-lime quinoa
- 2 ¼ cups warm chicken stock
- 2 garlic cloves
- ¾ bunch cilantro, divided and chopped
- ½ teaspoon salt
- 1 ¼ tablespoons extra virgin olive oil
- 1 cup dry quinoa
- zest and juice of 1 large lime
honey-chipotle chicken
- 3 tablespoons minced chipotle in adobe
- 3 tablespoons honey
- 2 heaping cups cooked and shredded chicken breasts, warm
- salt and pepper to taste
assembly
- black beans
- lightly charred sweet corn
- pico de gallo
- guacamole
- sour cream or crèma
- crumbled queso fresco
- fried corn tortilla strips/bits, optional
- hot sauce, optional
- lime wedges, optional
Instructions
- For rice: Place stock, garlic, ½ bunch of cilantro, and salt into a blender and blend for 2 minutes.
- Pour oil into a medium pot and place over medium-high heat. Add quinoa and toast for 2 to 3 minutes. Pour cilantro-garlic infused stock into the pot with quinoa and bring to a boil.
- Lower the heat to medium and bring stock to a hard simmer. Partially cover and continue to simmer until quinoa until the stock has been absorbed and the quinoa has cooked through.
- Add the lime zest and juice to the quinoa, season with salt and pepper and fluff together with a fork. Set aside.
- For chicken: Combine the chipotle with adobe and honey into a small mixing bowl and whisk together. Pour mixture over the shredded chicken and toss together until completely combined. Set aside.
- To assemble: Scoop some of the cilantro-lime quinoa into each bowl and top with desired remaining ingredients. Sprinkle each bowl with remaining cilantro and serve.
Nutrition
Calories: 403kcal | Carbohydrates: 63g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 840mg | Potassium: 508mg | Fiber: 5g | Sugar: 21g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg