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Chicken + Quinoa Burrito Bowls

Course: Dinner, Recipes
Servings: 4

Ingredients

For burrito bowl:

  • 1 lb. chicken thighs boneless skinless
  • 2 Tbsps homemade taco seasoning
  • 2 cups cooked quinoa
  • 2 Tbsp olive oil or avocado oil, divided
  • 2 bell peppers
  • 1 red onion
  • 1 ripe avocado chopped
  • 1/4 cup crumbled cotija cheese or other crumbly cheese
  • fresh cilantro to garnish

For corn salsa:

  • 4 Roma tomatoes chopped
  • 1 cup fresh sweet corn cut from cobb or frozen organic corn, thawed
  • 1/2 small red onion finely-diced
  • 2 Tbsp finely-chopped cilantro leaves
  • 1 Tbsp fresh squeezed lime juice
  • 1/4 tsp sea salt

Instructions

  • Generously rub the taco seasoning on all over the chicken and let marinate for 20-30 minutes in the fridge.
  • Meanwhile, rinse and cook your quinoa using package instructions.
  • Cut the bell peppers in half and remove the core. Thinly slice the peppers and red onion.
  • Chop your avocado into a bowl and drizzle with some fresh lime juice to prevent browning.
  • Stir all your corn salsa ingredients to a bowl, cover and refrigerate until ready to use.
  • Heat a large skillet with 1 Tablespoon of oil over medium-high.
  • Place your marinated chicken into the hot oil and sear each side until golden brown and cooked through, about 5 minutes on each side.
  • Once cooked through, remove from the heat, cover, and set aside.
  • Using that same skillet add remaining Tablespoon of oil and heat over medium-high heat.
  • Add in sliced red peppers and onions; sauté for about 5 minutes until slightly softened.
  • To assemble your bowls, slice the chicken into strips.
  • Divide the cooked quinoa equally between your serving bowls.
  • Add sautéed veggies and corn salsa.
  • Sprinkle with chopped avocado and then arrange sliced chicken on top.
  • Sprinkle cotija cheese and garnish with extra cilantro.
  • Serve and enjoy!
  • These bowls stay great in the fridge for about 3 days.