{New} Chicken + Quinoa Burrito Bowls
Ultra juicy, perfectly seasoned chicken thighs, nestled on top of a bed of all of our FAVORITE burrito goodies in a perfect bowl!
There is MAJOR FLAVOR happening here!
These bowls are SUPER hearty, satisfying, nutritious, and filling…so if you’re looking for a meal prep option for those big workout days, or busy work schedules…THESE tasty burrito bowls will be your new go-to!
Make em’ for dinner tonight, or make them for future meals this week – either way you’re making a GREAT choice 
These quinoa bowls are packed full of our FAVORITE foods while providing an awesome balance of macronutrients and micronutrients!
I think this little-but-mighty complex carbohydrate is just the thing we require to give us that nice steady energy to FUEL our day!
Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Our FAVORITE homemade taco seasoning recipe is right here.
Makes 4 servings
Ingredients:
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
Instructions:
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 the 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.
Rachel
Here’s our FAVORITE homemade taco seasoning recipe.
Ingredients
- 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 burrito bowl:
- 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
For corn salsa:
Instructions
- 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.
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