Friday, May 6, 2016

Quinoa Chicken Burrito Bowls

A Killer Way To Cook Quinoa

cinco de mayo recipes, quinoa recipes, gluten free, gluten free dinner recipes, burrito bowls, sarah griffith, top beachbody coach,

3 skinless boneless chicken breasts
1 tablespoon of butter
Extra virgin olive oil
2 cloves of garlic minced
1 large onion diced
1 red pepper diced
2 cups of yellow corn
Shredded taco cheese
Diced avocado
Cooked Quinoa (I boiled mine in chicken broth for additional flavor)
Chilli Powder
2 limes

In a separate pan cook quinoa according to the package. Again, I used chicken broth instead of water.
Cut chicken breast into bite size pieces. Add in butter and olive oil and brown chicken.
Season with salt, pepper, cumin and chilli powder. I didn't measure, I just made sure I coated the chicken.
Add in minced garlic. Flip until brown.
Add in the diced onions and peppers. Cook until softened.
Add in cooked corn then quinoa once it has absorbed all of the chicken broth.
Stir, re-season again to your liking and allow it to sit for a few minutes. Squeeze 1 fresh lime over the mixture.
Once you serve the mixture top with taco cheese and diced avocados and enjoy! Garnish with a lime.

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