Name: Chicken Quinoa Burrito Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: For Burrito Bowl:; 2 cups quinoa; 1 batch chicken; 1 batch Veggies; 1 batch corn salsa; ⅔ cup Guacamole; ¼ cup cotija cheese; lime wedges; For Taco-Seasoned Chicken:; 2 chicken breasts; 4 tsp Old El Paso Taco Seasoning; 1 tbsp olive oil; For Sautéed Veggie:; 1 tbsp olive oil; 1 red bell pepper; red onion; For Corn Salsa:; 15 oz whole kernel corn; ¼ cup red onion; 2 tbsp cilantro; 1 tbsp lime juice

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!

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Burrito Bowl:

2cupsquinoa,cooked
1batchchicken,taco-seasoned
1batchveggies,sautéed
1batchcorn salsa
⅔cupguacamole
¼cupcotija cheese,crumbled or any preferred cheese
lime wedges,for serving

For Taco-Seasoned Chicken:

2chicken breasts,small, boneless, skinless, pounded to even thickness
4tspOld El Paso Taco Seasoning
1tbspolive oil

For Sautéed Veggie:

1tbspolive oil
1red bell pepper,small , stem and core removed then thinly sliced
red onion,half of a small, peeled then thinly sliced

For Corn Salsa:

15ozwhole kernel corn,drained
¼cupred onion,finely-diced
2tbspcilantro,finely-chopped
1tbsplime juice

Instructions

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.