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
- 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.
- 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).
- 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.
- Once veggies are cooled, place in bowls with quinoa and chicken.
- Top with corn, cilantro, cheese, and lime juice.
- Happy munching & enjoy!
*Credit Nikita Tiffany. Follow @niki.eats for more cool food action!