Burrito Bowl
La fiesta in a perfectly balanced bowl!
Ingredients
- 1⁄2 cup cooked quinoa
- 2 oz (1⁄4 cup) Tex Mex Oven-Fried Chicken, prepared, cubed
- 1 lb (450 g) chicken thighs
- 1 tbsp mustard
- 1 pkg Tex Mex Gluten Free Crumb Mix
- 1 tsp Fajita Seasoning
- 1 tsp Smoked Spanish Paprika
- 1 tsp SPG Seasoning
- 2 cups mixed, fresh seasonal vegetables, sliced or chopped
- 1⁄2 cup Black Bean & Corn Salsa, prepared
- 2 cups frozen corn kernels
- 2 cups canned black beans
- 2 tbsp olive oil
- 2 tbsp Poco Picante Salsa, prepared
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
- lime, optional
- cilantro, optional
- 1 tbsp Poco Picante Salsa, prepared
- 1 tbsp Guacamole, prepared
- 2 ripe avocados
- 3 tbsp Guacamole Dip Mix
- lime juice, optional
- 2 tbsp cheese, your choice
- 1 tbsp Chipotle Aioli, prepared
- 1 tbsp Chipotle Aioli Mix
- 1 cup light mayonnaise
- 1 tsp lemon juice, optional
Preparation
- Place quinoa into a serving bowl
- Arrange chicken, veggies, salsas, and Guacamole on top.
- Sprinkle with cheese and drizzle with aioli. Add a squeeze of lime juice and sprinkle with cilantro, if desired. Serve.
Epicure Products Used
Nutritional Information
Per serving: Calories 470, Fat 13 g (Saturated 2.5 g, 0 0 g), Cholesterol 55 mg, Sodium 640 mg, Carbohydrate 56 g (Fiber 15 g, Sugars 8 g), Protein 38 g.
Tips
Make-ahead mason jar salad: Prep in advance and have a salad ready to go! Layer all ingredients starting with the dressing, followed by veggies and protein. Top with greens.