Ingredients
2cupsquinoa,cooked
1batchchicken,taco-seasoned
1batchveggies,sautéed
1batchcorn salsa
⅔cupguacamole
¼cupcotija cheese,crumbled or any preferred cheese
lime wedges,for serving
2chicken breasts,small, boneless, skinless, pounded to even thickness
4tspOld El Paso Taco Seasoning
1tbspolive oil
1tbspolive oil
1red bell pepper,small , stem and core removed then thinly sliced
red onion,half of a small, peeled then thinly sliced
15ozwhole kernel corn,drained
¼cupred onion,finely-diced
2tbspcilantro,finely-chopped
1tbsplime juice
Preparation
Rub 2 tablespoons of taco seasoning evenly over each chicken breast (on both sides).
Heat oil in a medium sauté pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent. Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes. Then cut into bite-sized cubes.
Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4 to 5 minutes until the veggies are cooked and softened. Remove from heat.
Toss all ingredients together until combined.
Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese.
Serve immediately, garnishing each bowl with a lime wedge if desired.
