Chicken Quinoa Bowls
This healthy make-ahead chicken burrito bowl is filled with protein-rich quinoa, creamy avocado,and pico de gallo.The ultimate high protein recipe.
Servings 4
Calories 465kcal
Ingredients
- 1 cup quinoa prepared according to package instructions
- 2 avocados pitted and sliced
- 4 servings pico de gallo
Pickled Red Onions
- ½ cup red onion thinly sliced
- ¼ cup lime juice
- ½ teaspoon salt
Mexican Chicken
- 1 tablespoon extra virgin olive oil
- 20 ounces chicken breasts boneless and skinless cubed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne optional
Instructions
- To prepare the pickled onions, place onions, lime juice and salt in a bowl and toss well. Let sit for 15 minutes or longer; set aside until you're ready to assemble bowls.
- Meanwhile, place the chicken cubes in a medium bowl and season with all of the spices (cumin through cayenne.) Toss well to coat evenly.
- Heat olive oil in a large sauté pan over medium-high heat. Add chicken and sauté until cooked through and slightly browned, about 7-9 minutes; set aside until you're ready to assemble bowls.
- To assemble bowls, divide cooked quinoa evenly between four dishes. Top with equal parts of the sautéd chicken, avocado slices, pico de gallo and pickled onions. Serve warm, room temperature or chilled.
Notes
Can be prepared up to 3 days in advance.
Nutrition
Serving: 1g | Calories: 465kcal | Carbohydrates: 42.5g | Protein: 37.7g | Fat: 18.5g | Saturated Fat: 1.9g | Monounsaturated Fat: 16.6g | Cholesterol: 75mg | Sodium: 880mg | Fiber: 8.1g | Sugar: 2.9g