Burrito Bowl

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Lime
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  Yellow Onion
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  Quinoa, Dry(240g)
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  Cilantro, Fresh(120g)
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Frozen(360g)
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  Tomato, Cherry(480g)
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  JalapeñO Pepper
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(60g)
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  Chili powder(5g)
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  Cumin, Ground(5g)
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  1/2 teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)
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  1/4 teaspoon ground black pepper
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  Avocado
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  Mexican Blend Cheese
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Salsa, Prepared, Red, Store-Bought

Instructions

1. 1Place the chicken breasts on a cutting board with some space between and cover with a large piece of plastic wrap. With a mallet, lightly pound the meat to an even thickness so. Place in a shallow dish.
2. 2Top the chicken with the olive oil, salt, pepper, lime zest, and lime juice. Rub and turn to coat. Let rest at least 15 minutes while you prep the other ingredients or refrigerate for up to 8 hours (let stand at room temperature at least 10 minutes prior to cooking). Preheat an outdoor grill or indoor grill pan to medium high (about 425 to 450°F).
3. 3Place the red onion in a small bowl and cover with water (this takes off some of the red onion's bite while preserving its flavor. You can skip if you like raw red onion just as it is). Set aside.
4. 4Prepare the quinoa according to package directions. Once cooked, fluff with a fork, then transfer to a large mixing bowl.
5. 5To make the dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, chili powder, cumin, salt, cayenne, and black pepper.
6. 6Drizzle over the warm quinoa, then add cilantro, and toss to combine.
7. 7Lightly oil the grill. Grill the chicken until completely cooked through and the temperature on an instant read thermometer reads 160 to 165℉, about 8 to 12 minutes total, flipping once or twice throughout. The amount of time you need will vary based on the size and thickness of each breast. Remove to a plate, cover, and let rest 5 minutes.
8. 8Cut into bite-sized pieces and add to the bowl with the quinoa.
9. 9Drain the red onion, then add to the bowl with the quinoa.
10. 10Gently stir in the black beans, corn, tomato, and jalapeno. Serve warm with a sprinkle of fresh cilantro and any desired toppings.