Chipotle Chicken Quinoa Burrito Bowl

for  4

• 1 tablespoon finely chopped chipotle peppers in adobo sauce
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 4 cups rotisserie chicken, chopped
• ¼ teaspoon salt
• 2 cups cooked quinoa
• 2 cups shredded romaine lettuce
• 1 cup canned pinto beans, rinsed
• 1 ripe avocado, diced
• ¼ cup prepared pico de gallo or other salsa
• ¼ cup shredded Cheddar or Monterey Jack cheese
• Lime wedges for serving

1. Combine chipotles, oil, garlic powder and cumin in a small bowl.
2. Remove skin from chicken if present, cut the chicken into cubes as much as possible.
3. Mix the chicken with the chipotle mixture.
4. Assemble each burrito bowl with 1/2 cup quinoa, 1 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.