Last Updated on April 15, 2022 by Karen

Hearty quinoa topped with chipotle chicken, fresh guacamole ingredients, and crunchy tortilla chips.

I have shared a few of my favorite grain bowls lately, and I thought I’d end this series with a delicious chipotle chicken and avocado combination! I love Mexican flavors, so I switched things up a little and topped my quinoa bowl with chicken seasoned with bold spices and ingredients you’d find in guacamole — fresh tomatoes, red onions, avocado, cilantro, and some crushed tortilla chips for crunch!

I like to make a big batch of quinoa and keep it frozen in resealable bags, so I can just thaw, reheat, and whip up a healthy lunch or dinner in no time.

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Chipotle Chicken and Guacamole Grain Bowl

Hearty quinoa topped with chipotle chicken, fresh guacamole ingredients, and crunchy tortilla chips.

Servings 4

Author Karen @ The Tasty Bite

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.