CHIPOTLE CHICKEN CALORIES RECIPES

Name: Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 teaspoon kosher salt; 1/2 teaspoon ground cumin; black pepper (to taste); 1 tablespoon chipotle paste; 1 cup prepared mild salsa; 1 pound boneless (skinless chicken thighs); 2 ears corn (husks removed); 3/4 cup uncooked quinoa (rinsed and drained); 1 cup plus 2 tablespoons water; 1/4 teaspoon kosher salt; 1 lime (juiced); 1/2 tablespoon olive oil; 2 tablespoons chopped cilantro; 1 cup halved cherry tomatoes; 4 oz 1 small haas avocado, sliced; 4 lime wedges; 2 tablespoons chopped cilantro

INSTANT POT CHIPOTLE CHICKEN BOWLS WITH CILANTRO LIME ...

Instant Pot Chipotle Chicken Bowls with Cilantro Lime ... image

These Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa are so easy to make and have tons of flavor!

Provided by Gina

Categories Dinner Lunch Meal Prep

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
black pepper (to taste)
1 tablespoon chipotle paste
1 cup prepared mild salsa
1 pound boneless (skinless chicken thighs)
2 ears corn (husks removed)
3/4 cup uncooked quinoa (rinsed and drained)
1 cup plus 2 tablespoons water
1/4 teaspoon kosher salt
1 lime (juiced)
1/2 tablespoon olive oil
2 tablespoons chopped cilantro
1 cup halved cherry tomatoes
4 oz 1 small haas avocado, sliced
4 lime wedges
2 tablespoons chopped cilantro

Steps:

In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
When chicken is cooked, remove corn and set aside on a dish.
Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
Top with remaining cilantro and serve with lime wedges.

Nutrition Facts : ServingSize 1 bowl, Calories 400 kcal, CarbohydrateContent 40 g, ProteinContent 29.5 g, FatContent 14 g, SaturatedFatContent 2 g, CholesterolContent 107 mg, SodiumContent 648 mg, FiberContent 7 g, SugarContent 6.5 g

CHIPOTLE CHICKEN BURRITOS RECIPE | FOOD NETWORK KITCHEN ...

Chipotle Chicken Burritos Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
3/4 cup pico de gallo or fresh salsa
1 chipotle chile in adobo sauce, chopped, plus 1 to 2 tablespoons sauce from the can
One 14-ounce can pinto beans, drained and rinsed
1 1/2 cups shredded rotisserie chicken, skin removed
1/4 cup roughly chopped fresh cilantro
Kosher salt
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterey Jack cheese (about 5 ounces)
1 1/3 cups shredded romaine lettuce
Guacamole, for serving (optional)

Steps:

Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

Nutrition Facts : Calories 731, FatContent 30 grams, SaturatedFatContent 11 grams, CholesterolContent 117 milligrams, SodiumContent 1501 milligrams, CarbohydrateContent 70 grams, FiberContent 8 grams, ProteinContent 43 grams

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