Chicken Quinoa Burrito Bowls
We’ve slowly been incorporating Quinoa into our diets, and I try to plan a meal with Quinoa every month or two. I’m slowly developing a taste for it, as is K, and we’re enjoying a healthier approach to some of our meals. When I found this burrito bowl recipe I was majorly skeptic, but we’ve had it three times so far, and each time I’m pleasantly surprised at how much I enjoy it.
Ingredients
–Burrito Bowl Ingredients–
2 cups cooked quinoa
1 batch taco-seasoned chicken
1 batch sauteed veggies
1 batch corn salsa
2/3 cup guacamole (we just use the packs of guacamole from Costco)
1/4 cup crumbled feta cheese
sour cream, to taste
–Taco Seasoned Chicken–
2 small boneless chicken breasts, pounded to even thickness
4 tsp. taco seasoning
1 Tbsp. olive oil
–Veggies–
1 Tbsp. olive oil
1 small red pepper, sliced
1/2 red onion thinly sliced
–Corn Salsa–
1 (15 oz) can whole kernel corn, drained
1/4 cup. finely-diced red onion
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
Instructions
1
–To Make the Chicken–
2
Rub 2 tablespoons of taco seasoning evenly over each chicken breast (both sides).
3
Heat the oil in a medium pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through. Remove the chicken from heat and transfer to a cutting board; let rest for at least 5 minutes. Then cut into bite-sized cubes.
4
–To Make the Veggies–
5
Return the same pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Saute for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
6
–To Make the Corn Salsa–
7
Toss all ingredients together until combined.
8
–Assembly–
9
Split the cooked quinoa evenly between two bowls. Divide the chicken, veggies, corn salsa, sour cream and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese. Serve immediately.
10
By http://www.gimmesomeoven.com/chicken-quinoa-burrito-bowls/
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