Chipotle Chicken and Guacamole Grain Bowl
Hearty quinoa topped with chipotle chicken, fresh guacamole ingredients, and crunchy tortilla chips.
Servings 4
Ingredients
For the chicken:
- 1 lb boneless skinless chicken breasts diced
- 1 chipotle peppers in adobo finely chopped
- 1 tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- 1 tbsp vegetable oil
For the grain bowl
- 2 avocados pitted and diced
- ¼ cup fresh cilantro chopped
- 2 tbsps fresh lime juice
- Salt and pepper to taste
- 4 cups quinoa cooked
- 2 plum tomatoes diced
- 1 small red onion sliced
- 1 cup crushed tortilla chips
- Chopped cilantro for garnish
Instructions
- In a large resealable plastic bag, combine chicken, chipotle peppers, garlic powder, cumin, salt and pepper. Seal and refrigerate for at least 30 minutes.
- In large skillet over medium high heat, heat vegetable oil and cook chicken until no longer pink. Remove and set aside.
- Meanwhile, combine avocado, cilantro, and lime juice in a large bowl, mashing avocado lightly with a fork if you prefer smoother texture. Season with salt and pepper to taste.
- To assemble, fill bowls with quinoa and top with chipotle chicken, avocado mixture, tomatoes, onions, and tortilla chips. Garnish with cilantro and serve.
Notes
*For more heat and flavor, add some adobo sauce to the chicken marinade.
