CHICKEN QUINOA BURRITO BOWLS

INGREDIENTS:

BURRITO BOWL INGREDIENTS:

2 c. cooked quinoa*

1 batch taco-seasoned chicken

1 batch sautéed veggies

1 batch corn salsa

2/3 c. guacamole

1/4 c. crumbled cotija cheese lime wedges (for serving)

TACO-SEASONED CHICKEN INGREDIENTS:

2 small boneless, skinless chicken breasts, pounded to even thickness

4 tsp. Old El Paso Taco Seasoning

1 tbsp. olive oil

SAUTÉED VEGGIE INGREDIENTS:

1 tbsp. olive oil

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

CORN SALSA INGREDIENTS:

1-15 oz. can whole kernel corn, drained

1/4 c. finely-diced red onion

2 tbsp. finely-chopped cilantro

1 tbsp. lime juice

DIRECTIONS:

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.

TO MAKE THE TACO-SEASONED CHICKEN:

Rub 2 tbsp. of taco seasoning evenly over each chicken breast (on both sides).

Heat oil in a medium saute 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.

TO MAKE THE SAUTÉED VEGGIES:

Return the same saute 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.

TO MAKE THE CORN SALSA:

Toss all ingredients together until combined.