Chicken Quinoa Burrito Bowls
Ingredients
Burrito Bowl Ingredients
-
2
cups
cooked quinoa
-
1
batch
taco-seasoned chicken
-
1
batch
sautéed veggies
-
1
batch
corn salsa
-
⅔
cup
guacamole
-
¼
cup
crumbled cotija cheese
-
to taste
lime wedges
Taco-Seasoned Chicken Ingredients
-
2
small
boneless, skinless chicken breasts
-
4
teaspoons
Old El Paso Taco Seasoning
-
1
tablespoon
olive oil
Sautéed Veggie Ingredients
-
1
tablespoon
olive oil
-
1
small
red bell pepper
-
½
small
red onion
Corn Salsa Ingredients
-
1
15-ounce can
whole kernel corn
-
¼
cup
finely-diced red onion
-
2
tablespoons
finely-chopped cilantro
-
1
tablespoon
lime juice
Instructions
- Cook quinoa in chicken stock for extra flavor and portion it into two serving bowls.
- Prepare the taco-seasoned chicken by rubbing the seasoning on both sides of the chicken breasts and cooking them in olive oil until done, then cube.
- Sauté the red bell pepper and red onion in olive oil until softened.
- Combine the corn salsa ingredients and mix well.
- Layer the chicken, sautéed veggies, corn salsa, and guacamole on top of the quinoa in each bowl.
- Sprinkle with crumbled cheese and serve with lime wedges.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
35g
Sodium
600mg
Cholesterol
70mg
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