Healthy Burrito Bowl
Here’s a twist on the Mexican favorite using quinoa as the protein source and an avocado salsa.
Ingredients:
• 1- 1/2 c. dry quinoa
• 3 c. low-sodium chicken broth
• 1 Tbsp ancho chili powder
• 1- 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper
• 1-1/2 lbs boneless skinless chicken breasts
• 1-1/2 Tbsp olive oil
• 1-2/3 cups frozen corn , warmed (optional)
• 1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (if desired)
• Mexican blend cheese or queso fresco (if desired)
• Plain Greek yogurt (if desired)
Salsa:
• 3 diced medium tomatoes
• 1-1/2 diced hass avocados
• 1/2 c. chopped red onion
• 1 jalapeño , seeded for less heat if desired and minced
• 1 clove garlic, minced
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1/4 cup finely chopped cilantro
Steps:
1. Combine the broth and quinoa in a pot and bring to a boil. Reduce heat and cook 15 minutes or until liquid has been absorbed.
2. Heat grill. Combine spices in a small bowl. Pound out chicken, brush with olive oil and sprinkle with combined spices. Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side.
3. While the chicken is resting, mix together avocado salsa ingredients in a bowl, adding salt and pepper as desired.
4. To assemble burrito bowls, divide quinoa among serving bowls. Top with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt. Serve immediately.
