Burrito Bowl

10 min

1 serving

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.

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.

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.