So simple yet so good, my family gives high marks to this fun meal. Of course, the first time I served it, I fully expected at least one person to request ketchup or a bun, but lucky for me, they loved the wedges. A bunch of boys sitting down to a burger perched atop lettuce? You just never know!
Burrito Bowl Ingredients
2 cups Cooked Quinoa
1 batch Taco-Seasoned Chicken (see below)
1 batch Sautéed Veggies (see below)
1 batch Corn Salsa (see below)
2/3 cup Guacamole
1/4 cup Crumbled Cotija Cheese (or your preferred cheese)
Lime Wedges (for serving)
Taco Chicken Ingredients
2 Small Boneless, Skinless Chicken Breasts, pounded to even thickness
4 teaspoons Old El Paso Taco Seasoning
1 Tablespoon Olive Oil
To Make The Burrito Bowls
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 Taco Seasoned Chicken
Rub 2 tablespoons 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 Corn Salsa
Toss all ingredients together until combined.
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