Protein packed, Mexican dish that will fill you up! Make it for dinner and have left overs for lunch. Nothing like looking forward to a little fiesta dish on your lunch break, channeling your inner dancer emoji.
1 1/2 cups dry quinoa-rinsed as directed
3 cups low-sodium chicken broth
1 Tbsp chili powder
1 1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and black pepper
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp olive oil
1 2/3 cups frozen corn - I prefer Birds Eye® Steamfresh® Lightly Seasoned Southwest Corn
1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
3 medium roma tomatoes , diced
1 1/2 medium avocados , diced
1/2 cup red onion , chopped & rinsed
2 Tbsp fresh lime juice
1/4 cup finely chopped cilantro-optional
Heat oven to 425°F.
In a small bowl, mix together chili powder, cumin, garlic powder, salt and pepper. Lightly brush one side of chicken and sprinkle with seasoning mix until well coated. Repeat on other side. Place on a greased baking sheet.
Bake chicken for 20 minutes, until internal temperature reaches 165°F.
When chicken is done, let sit for 5 minutes. Cut into bite size pieces.
While chicken is baking, bring chicken broth and quinoa to a boil in a sauce pan. Cover, reduce heat and let simmer for 10-15 minutes, until quinoa is done.
Heat corn in microwave as directed on package.
Pour beans in a microwave safe bowl and heat for 1-2 minutes.
In a medium bowl, combine tomato, avocado, red onion, lime juice and cilantro.
Portion quinoa, corn, beans and chicken into bowls. Top with avocado salsa. Splash with lime juice if desired.
Swap plain Greek yogurt for sour cream if needed. Enjoy!
* Recipe adapted from: Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa. (2017, August 17). Retrieved October 11, 2017, from https://www.cookingclassy.com/grilled-chicken-and-quinoa-burrito-bowls-with-avocado-salsa/#comment-506551