Tex Mex Burrito Bowl

20 min

4 servings

Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tbsp Fajita Seasoning or Taco Seasoning
  • 1 cup uncooked quinoa
  • 1 red pepper
  • 1 large tomato
  • 2 tbsp Poco Picante Salsa Mix
  • 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

  • Cut chicken into cubes. Place in Multipurpose Steamer; stir in seasoning. Cover and microwave on high, 3–4 min. Transfer to a bowl.
  • Place quinoa in same steamer (don’t rinse). Pour in 2 cups water. Cover and microwave on high 12 min.
  • While quinoa cooks, thinly slice pepper.
  • Prepare salsa. Dice tomato; place in a bowl and stir in salsa mix. Add 1 tsp lime juice, if desired. Stir to mix.
  • For guacamole, cut avocado in half; discard pit. Scoop flesh into a bowl; add dip mix and lime juice, if desired. Using the Ground Meat Separator, coarsely mash.
  • To assemble, divide and arrange spinach, chicken, quinoa, pepper, salsa, and guacamole in bowls. Top with cheese, if using.

Nutritional Information

Per serving: Calories 430, Fat 14 g (Saturated 2 g, 0 0 g), Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 43 g (Fiber 10 g, Sugars 3 g), Protein 36 g.

Perfectly Balance Your Plate

This is a perfectly balanced bowl—but feel free to add more fresh seasonal veggies