Chicken Quinoa Burrito Bowls

• Meat

  • 2 Chicken breasts, small boneless skinless
  • 1 batch Taco-seasoned chicken

• Produce

  • 2 tbsp Cilantro
  • 1 (15-ounce can Corn, whole kernel
  • 1 Lime
  • 1 Red bell pepper, small
  • 1/4 cup Red onion
  • 1 batch Veggies

• Condiments

  • 1 batch Corn salsa
  • 2/3 cup Guacamole
  • 1 tbsp Lime juice

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 4 tsp El paso taco seasoning, Old

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/4 cup Cotija cheese

• Other

  • half of a small red onion, peeled, then thinly sliced

Found on gimmesomeoven.com

Description

Ingredients

• 2 cups cooked quinoa*
• 1 batch taco-seasoned chicken (see below)
• 1 batch sautéed veggies (see below)
• 1 batch corn salsa (see below)
• ⅔ cup guacamole
• ¼ cup crumbled cotija cheese (or your preferred cheese)
• lime wedges (for serving)
• 2 small boneless, skinless chicken breasts, pounded to even thickness
• 4 teaspoons Old El Paso Taco Seasoning
• 1 Tablespoon olive oil
• 1 Tablespoon olive oil
• 1 small red bell pepper, stem and core removed, then thinly sliced
• half of a small red onion, peeled, then thinly sliced
• 1 (15-ounce) can whole kernel corn, drained
• ¼ cup finely-diced red onion
• 2 Tablespoons finely-chopped cilantro
• 1 Tablespoon lime juice