Chicken Quinoa Burrito Bowls
These bowls are a delicious and customizable way to enjoy a healthy and flavorful meal. You can prep most of the elements ahead of time, making them perfect for meal prep or a quick weeknight dinner.
Ingredients:
- For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs (thinly sliced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- For the Quinoa:
- 1 cup quinoa, rinsed
- 1 3/4 cups chicken broth or water
- Veggies and Toppings:
- 1 bell pepper (any color), sliced
- 1/2 red onion, sliced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 avocado, diced
- 1 cup chopped fresh cilantro
- Lime wedges
- Optional toppings: salsa, cheese (cotija, cheddar, etc.), sour cream, hot sauce
Cooking Guide:
- Marinate the Chicken: In a bowl, toss the chicken with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Let marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
- Cook the Quinoa: In a saucepan, combine quinoa and chicken broth or water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.
- Cook the Veggies: Heat a large skillet over medium heat. Add a drizzle of olive oil and saute the bell pepper and onion for 5-7 minutes, or until softened.
- Cook the Chicken: Add the marinated chicken to the pan with the veggies and cook for 7-8 minutes, or until the chicken is cooked through and browned.
- Assemble the Bowls: Divide the cooked quinoa among bowls. Top with chicken, veggies, black beans, corn, avocado, and cilantro. Add your favorite toppings like salsa, cheese, sour cream, or hot sauce. Serve with lime wedges for a refreshing squeeze.
Tips:
- Chicken Variation: You can use leftover shredded chicken, grilled chicken, or even rotisserie chicken for a time-saving option.
- Veggie Variation: Saute additional veggies like chopped zucchini, mushrooms, or poblano peppers with the bell pepper and onion.
- Quinoa Tip: Cook your quinoa in chicken broth for added flavor.
- Make-Ahead: Cook the chicken, quinoa, and veggies ahead of time and store them in separate containers in the refrigerator for up to 3 days. Assemble the bowls when ready to serve.
- For a Vegetarian Option: Omit the chicken and add an extra can of black beans or chickpeas for protein.
Enjoy your delicious and customizable Chicken Quinoa Burrito Bowls!
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