Healthy Quinoa Burrito Bowl

• Meat

  • 2 Chicken breast, skinless
  • 4 Chicken thighs, skinless

• Produce

  • 1 15 ounce can Black beans
  • 1 Butternut squash, large
  • 1 15 ounce can Corn

• Condiments

  • 3 tbsp Salsa ranchera

• Baking & Spices

  • 1 Salt and pepper
  • 1 Taco seasoning

• Dairy

  • 1 1/2 cups Greek yogurt, plain

Found on thefoodieaffair.com

Description

Ingredients

• 2 skinless chicken breast, cooked and diced into bite size pieces
• 4 skinless chicken thighs, cooked and diced into bite size pieces
• 1 large butternut squash, cooked and diced into bite size pieces
• Salt and pepper
• taco seasoning
• 1 15 ounce can black beans
• 1 15 ounce can corn
• 4 cups prepared quinoa, rice or a combination of grains.
• 1½ cups plain Greek yogurt
• 3 tablespoons salsa ranchera

Directions

• Chicken: Season chicken with salt, pepper and taco seasoning and bake at 250 degrees for 20-25 minutes. Remove from oven and cool.
• Butternut Squash: 400 degrees. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. Drizzle flesh with olive oil bake for 25-30 minutes. Cool. Cut into 1 inch slices and cut around skin into diced pieces. (you may remove skin with a vegetable peeler before roasting).
• Drain and rinse beans and corn. Mix together and set aside in a small bowl.
• cups prepared quinoa, rice or a combination of grains.
• In a small bowl mix together yogurt and salsa ranchera.
• To assemble: Add ¼-12 cup quinoa to the bottom of the container or bowl. Top with ¼-1/2 cup of butternut squash, chicken and bean/corn mix.
• Serve with yogurt sauce.