Sunday, August 21, 2016

Chicken Quinoa Burrito Bowls

I love Tuesday dinners because I always make them Mexican food themed. My favorite!! We have been eating extra healthy lately and we have not been eating bread so I needed to come up with something for our Tuesday dinners that did not require tortillas. :)

Here is my solution. This meal is so delicious that you won't even miss the tortillas. Hope you like it!  

Ingredients For Chicken Burrito Bowl: 
1 1/2 Cup Cooked Quinoa
1 Batch Fajita Seasoning
1 Batch Fajita-Seasoned Chicken
1 Batch Sautéed Veggies
1 Batch Corn Salsa
1 Batch Guacamole
1 Can Black Beans
Greek Yogurt To Use In Place of Sour Cream; Optional, But Totally Delicious :)

Fajita Seasoning Ingredients :
1 Tbsp Chili Powder
1/2 Tbsp Salt
1/2 Tbsp Smoked Paprika
1/2 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/4 Tsp Cumin
1/8 Tsp Crushed Red Pepper Flakes

Fajita-Seasoned Chicken Ingredients:
2 Boneless Skinless Chicken Breasts; Pounded to Even Thickness
Fajita Seasoning
1 Tablespoon Olive Oil

Sautéed Veggies Ingredients:
1 Tablespoon olive oil
2 Bell Pepper; Stem and Core Removed, And Thinly Sliced
Red Onion; Peeled, And Thinly Sliced

Corn Salsa Ingredients:

1 12oz Bag Frozen Corn; Thawed and Heated
1/4 Cup Finely-Diced Red Onion
2 Tablespoons Finely-Chopped Cilantro
1 Tablespoon Lime Juice

Guacamole Ingredients:
2 Ripe Avocados
1 1/2 Tablespoons Lime Juice
1/4 Cup Diced Red Onion
1/2 Garlic Clove, Minced
1/2 Teaspoon Sea Salt
1/2 Teaspoon Ground Black Pepper
1/2 Medium Tomato, Seeded, and Small-Diced

To Make Chicken Quinoa Burrito Bowls:

Place quinoa in a bowl, spreading it out so that it covers the bottom of the bowls.

Place the chicken, peppers and onions, corn salsa, black beans and guacamole on top of the quinoa.

Serve immediately, garnishing each bowl with a lime wedge if desired.

To Make Fajita Seasoning:
Simply mix all ingredients together.

To Make Fajita-Seasoned Chicken:

Rub fajita seasoning evenly over each chicken breast.

Heat oil in a medium saute pan over medium-high heat.

Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent.

Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes.

Then cut into bite-sized cubes.

To Make Sautéed Veggie:

Return the same saute pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions.

Saute for 4-5 minutes until the veggies are cooked and softened.

Remove from heat.

To Make Corn Salsa:

Toss all ingredients together until combined.

To Make Guacamole:
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lemon juice, onion, garlic, salt, and pepper and toss well.

Using a spoon, slice through the avocados in the bowl until they are finely diced. Add the tomatoes.

Mix well and taste for salt and pepper.