Grammy's Kitchen · Burritos · Chicken Quinoa Burrito Bowls
One of 111 burritos recipes we measured
6 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 1% |
| protein add | 100% | 100% |
| aromatics | 1% | 1% |
| acid | 0% | 0% |
| vegetables and beans | 10% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 cups cooked quinoa* | |
| 1800 g | 1 batch taco-seasoned chicken (see below) |
| 1 batch sautéed veggies (see below) | |
| 1 batch corn salsa (see below) | |
| 2/3 cup guacamole | |
| 28 g | 1/4 cup crumbled cotija cheese (or your preferred cheese) |
| lime wedges (for serving) | |
| 3600 g | 2 small boneless (skinless chicken breasts, pounded to even thickness) |
| 8 g | 4 teaspoons Old El Paso Taco Seasoning |
| 14 g | 1 Tablespoon olive oil |
| 14 g | 1 Tablespoon olive oil |
| 120 g | 1 small red bell pepper (stem and core removed, then thinly sliced) |
| half of a small red onion (peeled, then thinly sliced) | |
| 425 g | 1 (15-ounce) can whole kernel corn (drained) |
| 40 g | 1/4 cup finely-diced red onion |
| 12 g | 2 Tablespoons finely-chopped cilantro |
| 15 g | 1 Tablespoon lime juice |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Loved this. My preference is to have a little less raw red onion but everything was so great together. I tripled the recipe. Used the leftovers as lunches. Fed me and my family all week.” — a cook, 4.0★
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