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Ingredients
  • 1 tablespoon finely chopped chipotle sauce
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 pound chicken fillet
  • 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
Note: Ingredients may have been altered from the original.
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