05/25/2026
The burrito bowl you'll want on repeat: smoky chili-glazed chicken, hearty quinoa, pinto beans, creamy avocado, and crisp romaine stacked into one satisfying dish. It comes together in under 30 minutes and meal-preps beautifully, making it an easy win any night of the week.
Health Benefits
💚 Quinoa: a complete protein with all essential amino acids, plus fiber for sustained energy.
💚 Chicken Breast: lean protein that supports muscle health and keeps you full longer.
💚 Pinto Beans: fiber and plant-based protein that support blood sugar stability and gut health.
💚 Avocado: heart-healthy monounsaturated fats that support nutrient absorption.
Chili Chicken Quinoa Burrito Bowl (4 Servings)
• 1 tbsp. chili powder
• 1 tbps. extra-virgin olive oil
• ½ tsp. garlic powder
• ½ tsp. ground cumin
• 1 lb. boneless, skinless chicken breast
• ¼ tsp. salt
• 2 cups cooked quinoa
• 2 cups shredded romaine lettuce
• 1 cup canned pinto beans, rinsed
• 1 ripe avocado, diced
• ¼ cup prepared pico de gallo or other salsa
• ¼ cup shredded Cheddar or Monterey Jack cheese
• Lime wedges for serving
1. Preheat grill to medium-high or preheat broiler. Oil the grill rack or a rimmed baking sheet, if broiling.
2. Combine chili powder, oil, garlic powder, and cumin in a small bowl.
3. Season chicken with salt. Cook the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chili glaze, and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop it into bite-sized pieces.
4. 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. Serve with a lime wedge.
