Tex Mex Burrito Bowl

Tex Mex Burrito Bowl
Cook Time
20 min
Yield
4 servings
Calories
430
Protein
36g

Ingredients

1 cup uncooked quinoa

2 cups water

1 red bell pepper

1 lb (450 g) boneless, skinless chicken breasts

2 tbsp Taco Seasoning

2 tbsp Poco Picante Salsa Mix

1 large tomato

2 tsp lime juice (divided, optional)

1 avocado

1 1/2 tbsp Guacamole Dip Mix

4 cups baby spinach or shredded iceberg lettuce

1/4 cup grated cheese (optional)

Preparation

  1. In a medium pot, combine quinoa with 2 cups water. Bring to a boil over medium-high heat, then reduce heat to simmer for 15 min.
  2. While quinoa cooks, thinly slice pepper.
  3. Cut chicken into cubes, season with Taco seasoning.
  4. In a frying pan with oil, pan-fry chicken over medium-high heat for 4-6 min, until cooked through. Transfer to a bowl.
  5. Once quinoa is cooked, remove from heat, cover and let it sit for 5 min.
  6. Prepare salsa. Dice tomato; place in a bowl and stir in salsa mix. Add 1 tsp lime juice, if desired. Stir to mix.
  7. For guacamole, cut avocado in half; discard pit. Scoop flesh into a bowl; add dip mix and lime juice, if desired, and coarsely mash.
  8. To assemble, divide and arrange quinoa, chicken, spinach, pepper, salsa, and guacamole in bowls. Top with cheese, if using.

Products

Taco
$8.50
New
Poco Picante Salsa
$9.50
Guacamole
$9.99