Ingredients

The following ingredients have 4 Servings
  • For burrito bowl:
  • 1 lb. chicken thighs, boneless skinless
  • 2 Tbsps homemade taco seasoning
  • 2 cups cooked quinoa
  • 2 Tbsp olive oil, or avocado oil, divided
  • 2 bell peppers
  • 1 red onion
  • 1 ripe avocado, chopped
  • 1/4 cup crumbled cotija cheese, or other crumbly cheese
  • fresh cilantro, to garnish
  • For corn salsa:
  • 4 Roma tomatoes, chopped
  • 1 cup fresh sweet corn, cut from cobb or frozen organic corn, thawed
  • 1/2 small red onion, finely-diced
  • 2 Tbsp finely-chopped cilantro leaves
  • 1 Tbsp fresh squeezed lime juice
  • 1/4 tsp sea salt

Instruction

  • Generously rub the taco seasoning on all over the chicken and let marinate for 20-30 minutes in the fridge.
  • Meanwhile, rinse and cook your quinoa using package instructions.
  • Cut the bell peppers in half and remove the core. Thinly slice the peppers and red onion.
  • Chop your avocado into a bowl and drizzle with some fresh lime juice to prevent browning.
  • Stir all your corn salsa ingredients to a bowl, cover and refrigerate until ready to use.
  • Heat a large skillet with 1 Tablespoon of oil over medium-high.
  • Place your marinated chicken into the hot oil and sear each side until golden brown and cooked through, about 5 minutes on each side.
  • Once cooked through, remove from the heat, cover, and set aside.
  • Using that same skillet add remaining Tablespoon of oil and heat over medium-high heat.
  • Add in sliced red peppers and onions; sauté for about 5 minutes until slightly softened.
  • To assemble your bowls, slice the chicken into strips.
  • Divide the cooked quinoa equally between your serving bowls.
  • Add sautéed veggies and corn salsa.
  • Sprinkle with chopped avocado and then arrange sliced chicken on top.
  • Sprinkle cotija cheese and garnish with extra cilantro.
  • Serve and enjoy!
  • These bowls stay great in the fridge for about 3 days.