Chipotle Chicken Quinoa Burrito Bowl
TO ADD TO QUINOA
1 Whole Lime
0.50 Cup Chopped Cilantro
Pinch of Salt
CHIPOTLE PASTE
1 tbsp(s), Chipotle Pepper In Adobo Sauce
1 tablespoon, Extra Virgin Olive Oil
0.25 tsp, Ground Cumin
1 lb(s), Chicken Breast
0.25 teaspoon, Salt
0.50 tsp(s), Spices, garlic powder
SALAD
2 cups, shredded lettuce of your choice
1 cup, Beans - Pinto, canned
2 cup, Mediterranean Quinoa
0.50 cup, Mexican Four Cheese
4 Tbsp, Sour Cream
The original recipe called for plain Quinoa and salsa (blech tomatoes) and avocado (barf, but I'm trying to get past that. Not really) But we all know how picky Allison is, so my wonderful husband took his Cilantro Lime rice recipe and applied it to my Quinoa. It was a massively good call, and a super easy tweak.
I also added the sour cream and a little more cheese. Yes, I'm aware that neither of those are considered "healthy" but we also need fat. And look at calories per serving. Next time, I think I'm actually going to add more lettuce. That bit of crunch was nice.
Again, I can't take credit for this. You can find the original recipe from EatingWell.com
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