Chicken Quinoa Burrito Bowls

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  2 cup Quinoa
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  0.7 cup Guacamole, Store-Bought
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  0.3 cup Cheese, Cotija, Crumbled
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  lime wedges (for serving)
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  2 Chicken Breast, Boneless Skinless(544g)

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

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  4 tsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  1 tbsp Olive oil

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

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  1 Bell Pepper(119g)
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  1 Yellow Onion(55g)
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  15 oz Corn, Sweet, Canned, Drained
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  2 tbsp Cilantro, Fresh
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  1 tbsp Lime Juice, Fresh

Instructions

1. 1Rub the taco seasoning packet evenly over both sides of the chicken breast.
2. 2Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the seasoned chicken breast and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest 5 minutes, then cut into bite-sized cubes.
3. 3Return the same pan to medium-high heat, add the remaining 1 tablespoon of olive oil, then add the bell pepper and onion. Sauté 4–5 minutes, stirring occasionally, until softened and lightly browned.
4. 4Add the sweet corn to the pan and stir to combine. Cook 1–2 minutes until heated through, then remove from heat.
5. 5In a small bowl, combine the sautéed vegetables and corn with the fresh cilantro and fresh lime juice, stirring gently to combine.
6. 6Divide the cooked quinoa evenly between 2 airtight containers, spreading it to cover the bottom of each. Top each portion with half of the cubed chicken, half of the vegetable mixture, 2 tablespoons of store-bought guacamole, and half of the crumbled cotija cheese.
7. 7Seal containers while the contents are still warm and refrigerate until ready to serve.
8. 8To serve, stir the bowl contents together if desired, or serve as layered. Add a squeeze of fresh lime juice before eating if preferred.