Chicken Quinoa Burrito Bowls at home
- Yield 2
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Chicken Quinoa Burrito Bowls at home is a chicken recipe on Avoteb. The yield on the card is 2. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 2 cups cooked quinoa*
- 1 batch taco-seasoned chicken (see below)
- 1 batch sautéed veggies (see below)
- 1 batch corn salsa (see below)
- ⅔ cup guacamole
- ¼ cup crumbled cotija cheese (or your preferred cheese)
- lime wedges (for serving)
- 2 small boneless, skinless chicken breasts, pounded to even thickness
- 4 teaspoons Old El Paso Taco Seasoning
- 1 Tablespoon olive oil
- 1 Tablespoon olive oil
- 1 small red bell pepper, stem and core removed, then thinly sliced
- half of a small red onion, peeled, then thinly sliced
- 1 (15-ounce) can whole kernel corn, drained
- ¼ cup finely-diced red onion
- 2 Tablespoons finely-chopped cilantro
- 1 Tablespoon lime juice
Method
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. Scatter each bowl with some crumbled cheese. Plate while it is hot, garnishing each bowl with a lime wedge if desired.
Rub 2 tablespoons of taco seasoning evenly over each chicken breast (on both sides).
Warm oil in a medium saute pan over medium-a hot burner. Tip in chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent. Lift from heat and move chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.
Put back the same saute pan to the heat and add the oil. Warm over medium-a hot burner, then add peppers and onions. Cook for 4-5 minutes until the veggies are cooked and softened. Lift from heat.
Turn all ingredients together until combined.
