Chipotle Chicken Quinoa Burrito Bowl 1 tablespoon finely chopped chipotle peppers in adobo sauce1 tablespoon extra-virgin olive oil Bertolli Olive Oil Extra Virgin$6.49Thru 12/25 1/2 teaspoon garlic powder1/2 teaspoon ground cumin1 pound boneless, skinless chicken breast Chicken Breasts Boneless Skinless1 lb For $1.99Thru 12/13 1/4 teaspoon salt2 cups cooked quinoa2 cups shredded romaine lettuce Lettuce Organic Romaine Hearts2 pkg For $6.00Thru 12/13 1 cup canned pinto beans, rinsed1 ripe avocado, diced 1/4 cup prepared pico de gallo or other salsa1/4 cup shredded Cheddar or Monterey Jack cheeseLime wedges for serving May we suggest Truvia® Baking Blend Keep the sweetness of your favorite baked goods while letting go of 75% of the calories from sugar. “Get ADVERTISEMENT Preparation Active 30 m Ready In 30 m Preheat grill to medium-high or preheat broiler. Combine chipotles, oil, garlic powder and cumin in a small bowl. Oil the grill rack (see Tip) or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces. 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. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)