Burrito Bowl

• •
  Chicken Breast, Boneless Skinless(454g)

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

• •
  Olive oil(15g)

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

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

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

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

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

• •
  Salsa, Prepared, Red, Store-Bought

Instructions

1. 1Pound the chicken breasts to even thickness between two pieces of plastic wrap using a mallet. Season with olive oil, lime zest, lime juice, salt, and pepper. Let rest at room temperature for at least 15 minutes while prepping remaining ingredients.
2. 2Cook the quinoa according to package directions over medium heat. Once cooked, fluff with a fork and transfer to a large mixing bowl.
3. 3While quinoa cooks, whisk together olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, and black pepper in a small bowl to make the dressing. Dice the onion, halve the cherry tomatoes, mince the jalapeño, and chop the cilantro.
4. 4Heat a grill pan or skillet with a light coat of oil over medium-high heat (about 425–450°F). Grill the chicken for 8–12 minutes, flipping once or twice, until the internal temperature reaches 165°F and the surface is golden brown. Remove to a plate and let rest 5 minutes, then cut into bite-sized pieces.
5. 5Drizzle the warm dressing over the quinoa and toss to combine. Gently stir in the black beans, corn, tomatoes, jalapeño, onion, and chopped cilantro.
6. 6Add the diced chicken to the bowl and fold gently to combine.
7. 7Divide the burrito bowl mixture evenly into 6 airtight containers while still warm. Top each with shredded Mexican blend cheese, diced avocado, a dollop of plain Greek yogurt, and salsa.
8. 8Seal containers and refrigerate for up to 5 days. Reheat gently in the microwave or enjoy cold.