1 lb. chicken thighs, boneless skinless
2 Tbsps homemade taco seasoning
2 cups cooked quinoa
2 Tbsp olive oil, or avocado oil, divided
2 bell peppers
1 red onion
1 ripe avocado, chopped
1/4 cup crumbled cotija cheese, or other crumbly cheese fresh cilantro, to garnish
For corn salsa:
4 Roma tomatoes, chopped
1 cup fresh sweet corn, cut from cobb or frozen organic corn, thawed
1/2 small red onion, finely-diced
2 Tbsp finely-chopped cilantro leaves
1 Tbsp fresh squeezed lime juice
1/4 tsp sea salt
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TO MAKE THE CHICKEN QUINOA BURRITO BOWLS:
Segment quinoa equally between two serving bowls, spreading it out so it covers the lower part of the dishes. Partition the chicken, peppers and onions, corn salsa and guacamole uniformly between the two dishes, and add them on top of the quinoa. Sprinkle each bowl with some disintegrated cheddar. Serve right away, embellishing each bowl with a lime wedge whenever wanted.
TO MAKE THE TACO-SEASONED CHICKEN:
Rub 2 tablespoons of taco preparing uniformly over every chicken bosom (on the two sides).
Heat oil in a medium saute container over medium-high intensity. Add chicken bosoms and cook for around 5 minutes for every side, turning once, until the chicken is cooked through and presently not clear. Eliminate from intensity and move chicken to a cutting board and let rest for something like 5 minutes. Then, at that point, cut into scaled down solid shapes.
TO MAKE THE SAUTÉED VEGGIES:
Return a similar saute skillet to the intensity and add the oil. Heat over medium-high intensity, then, at that point, add peppers and onions. Saute for 4-5 minutes until the veggies are cooked and relaxed. Eliminate from heat.
TO MAKE THE CORN SALSA:
Throw all fixings together until consolidated.