Combine chipotles, oil, garlic powder and cumin in a small bowl.

Oil the grill rack or a rimmed baking sheet, if broiling. Season chicken with salt. Grill the chicken for 5 minutes or broil it on the prepared baking sheet for 9 minutes. Turn, brush with the chipotle glaze and continue cooking until an instant-read thermometer inserted in the thickest part registers 165 F, 3 to 5 minutes more on the grill or 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into bite-size pieces.

Assemble each burrito bowl with 1/2 cup quinoa, 1/2 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.

Recipe notes: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Recipe nutrition: Per serving: 452 calories; 19 g fat (4 g sat, 10 g mono); 90 mg cholesterol; 36 g carbohydrate; 0 g added sugars; 3 g total sugars; 36 g protein; 9 g fiber; 462 mg sodium; 995 mg potassium.

Nutrition bonus: Vitamin A (45 percent daily value), Folate (40 percent dv)

2 1/2 Carbohydrate Serving(s)

Exchanges: 2 fat, 3 1/2 lean protein, 2 starch, 1/2 vegetable

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)