LUNCH

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CHIPOTLE CHICKEN QUINOA BOWL

Ingredients:

  • 1 tablespoon finely chopped chipotle peppers

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground cumin

  • 1 pound grassfed chicken breast

  • 1/4 teaspoon salt

  • 2 cups cooked quinoa

  • 2 cups shredded romain lettuce

  • 1  cup canned pinto beans rinsed 

  • 1 diced avocado

  • 1/4 cup prepared pico de gallo or salsa

  • 1/4 cup cheese (optional)

Directions:

1.) Preheat broiler to medium-high

2.) Combine chipotle peppers, oil, garlic powder, cumin in a small bowl

3.) Rim a baking sheet with oil, put chicken on the sheet and season with salt. Broil the chicken for 9 minutes 

4.) Turn the chicken and brush it with the chipotle glaze and broil for 9 more minutes and chop into bite size pieces

5.) Cook/prepare quinoa using directions on the given box

6.) Assemble bowl with quinoa, chicken, lettuce, beans, avocado, pico de gallo/salsa, and cheese

14 North Main Street

Middleton, MA 01949

978-797-3077

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