Savory Southwest Chicken Burrito Bowls Recipe

Ingredients

• 2 pieces chicken breasts, diced
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 medium bell pepper, diced (any color)
• 1 cup corn (fresh or frozen)
• 1 piece avocado, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup red onion, finely chopped
• 0.5 cup fresh cilantro, chopped
• 1 piece lime, juiced
• to taste salt and pepper
• optional sour cream or Greek yogurt for topping

Instructions

1. In a medium skillet, heat the olive oil over medium-high heat.
2. Add the diced chicken breasts to the skillet and sprinkle with taco seasoning. Cook for about 6-8 minutes or until the chicken is fully cooked and no longer pink in the center. Season with salt and pepper to taste.
3. While the chicken cooks, prepare the quinoa according to package instructions if not already cooked.
4. In a separate bowl, combine the black beans, diced bell pepper, corn, cherry tomatoes, red onion, and cilantro. Drizzle lime juice on top and mix well. Season with salt and pepper to taste.
5. To assemble the bowls, start with a base of cooked quinoa in each bowl.
6. Top with a generous portion of the seasoned chicken and then add the fresh vegetable mix on top.
7. Finish with diced avocado and a dollop of sour cream or Greek yogurt, if using.
8. Garnish with additional cilantro and a lime wedge on the side for extra zest.