Skinnytaste · by Gina Homolka★ 5.0 (89)
Instant Pot Chipotle Chicken Bowls with Cilantro Lime Quinoa
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 59%
CARBS 44G39% OF CAL
9G FIBER0G ADDED0G INTRINSIC27G OTHER8G TOTAL SUGAR
FAT 20G39% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chipotle-spiced chicken served over cilantro lime quinoa with fresh toppings like avocado and tomato. A flavorful, balanced bowl meal ready in 35 minutes.
mainmexicanbowlchicken🥘 pressure cooker🥄 saucepandairy freegluten free
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 59%
CARBS 44G39% OF CAL
9G FIBER0G ADDED0G INTRINSIC27G OTHER8G TOTAL SUGAR
FAT 20G39% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 940mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 70mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 940MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.