How To Make Chicken Quinoa Burrito Bowls
These quinoa burrito bowls are a lighter version of a Mexican-inspired dish. It has seasoned chicken, guacamole, corn, tomatoes, and many others!
Rub 2 tablespoons of taco seasoning evenly over each chicken breast (on both sides).
Heat oil in a medium sauté pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent. Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.
Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4 to 5 minutes until the veggies are cooked and softened. Remove from heat.
Toss all ingredients together until combined.
Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese.
Serve immediately, garnishing each bowl with a lime wedge if desired.
- Calories: 2772.06kcal
- Fat: 152.81g
- Saturated Fat: 36.90g
- Trans Fat: 0.78g
- Monounsaturated Fat: 58.86g
- Polyunsaturated Fat: 31.08g
- Carbohydrates: 165.03g
- Fiber: 18.87g
- Sugar: 17.73g
- Protein: 185.57g
- Cholesterol: 576.36mg
- Sodium: 1549.74mg
- Calcium: 304.04mg
- Potassium: 3737.16mg
- Iron: 16.44mg
- Vitamin A: 441.12µg
- Vitamin C: 106.62mg
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