Recovery Day – Chicken Quinoa Bowl

Burrito bowls are the nice in-between of not being an entire carb-y burrito, but also not being a whimpy salad. However, burrito bowls can be repetitive and boring, so we’re here to help excite your taste buds. 

Below is a recipe for a Chicken Quinoa bowl, which substitutes out rice with quinoa. Rice isn’t bad for you, but sometimes you might want to eat a larger volume of food, and quinoa is the fluffy alternative for that, not to mention the protein bonus.

Chicken Quinoa Bowl | Yields 2-3 servings

2 cups cooked quinoa
8 oz raw chicken
2 cups sautéed veggies of your choice (broccoli, bell peppers, tomatoes, etc) 1 Tbsp olive oil
1 can whole kernel corn, drained
2 Tablespoons finely-chopped cilantro
1 Tbsp lime juice
Cheese (optional)

  1. Bring 3 and a half cups of water to boil on the stove. Add in 2 cups of quinoa. Once quinoa is added, bring to a simmer, then turn off heat once quinoa is cooked. Divide among bowls, fluff up, and set to the side. 
  2. In a pan on medium-to-high heat, put oil in pan. Cook veggies according to your liking. Set to the side. (We suggest sautéing broccoli, bell peppers, and tomatoes).
  3. While the veggies are cooking, place raw chicken on a baking tray with olive oil. Season with salt and pepper. Bake in oven at 375 degrees, or until golden. Shred once fully cooked and divide among bowls with quinoa.  
  4. Once veggies are cooled, place in bowls with quinoa and chicken. 
  5. Top with corn, cilantro, cheese, and lime juice. 
  6. Happy munching & enjoy!

*Credit Nikita Tiffany. Follow @niki.eats for more cool food action!

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