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Chicken and Quinoa Burrito Bowls

Chicken and Quinoa Burrito Bowls

Course: Dinner, Main Dish
Cuisine: Mexican
Author: Heidi Boortz
Servings : 4

Ingredients

  • 1 cup quinoa uncooked
  • 2 cups vegetable broth
  • 2 Tbsp Chili Powder
  • 2 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 4 boneless, skinless chicken breast diced
  • 2 Tbsp extra virgin olive oil divided
  • 1 package guacamole or homemade
  • 1 can black beans 14.5 oz, rinsed and drained
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red onion thinly sliced

Instructions

  • Prepare quinoa by cooking quinoa and broth for about 15 minutes or until all liquid is absorbed.
  • Arrange quinoa evenly in each of 4 bowls. Top with black beans.
  • Combine chili powder, cumin, and next 6 ingredients in a gallon zip top bag. Add chicken. Shake to coat.
  • Heat 1 Tbsp. oil in a skillet. Add chicken and cook 7-10 minutes or until all pieces of chicken are cooked through. Add chicken to quinoa and beans in bowls.
  • Heat remaining oil in same skillet. Add vegetables and cook 5 minutes. Add to bowls. Top bowls with guacamole.
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