Chicken Taco Bowl

I got this recipe on HealthyFitnessMeals.com and it was such a perfect delicious lunch! This recipe serves about 4 people. I used a pan on the stove to cook the chicken.

Taco Bowl Ingredients

• 2 cups quinoa, uncooked
• 1 lb. boneless skinless chicken breasts, cut in half lengthwise
• 1 cup corn, fresh or frozen
• 1 cup black beans, rinsed and drained
• 2 small avocados or 1 large, diced
• 1 small red onion, diced (I used scallions)
• 3 cups romaine or head lettuce, chopped
• 1/3 cup fresh cilantro, finely chopped

Marinade Ingredients

• 1/3 cup olive oil
• 2 large limes, juiced
• 1-2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp chili powder, or to taste
• 1 tsp dried oregano
• Kosher salt and ground pepper, to taste

Directions

• Add the quinoa together with 2 cups of water and a generous pinch of salt to a small saucepan. Place over medium heat, and allow it to simmer for 12-15 minutes, or until tender. Once the quinoa is done cooking, set aside and allow it to cool, then fluff it.
• To a small jar, add all the marinade/dressing ingredients and stir vigorously to emulsify.
• Add 1/2 of the marinade over the chicken and toss well to completely coat. Let the chicken marinate in the fridge for 30 minutes. Reserve the remaining marinade to use later, making sure it doesn’t touch the raw meat.
• Meanwhile, heat a non-stick pan over medium-high heat. Add the corn, and cook it for about 5-6 minutes, or until golden brown.
• To a medium bowl, add the cooked corn, beans, onion, cilantro and ¼ from the reserved dressing and toss to combine.
• Heat a pan on the stove or an outside grill. Add the marinated chicken and cook for 3-4 minutes per side, or until fully cooked.
• To assemble the bowls, divide the quinoa among 4 serving bowls. Top with chopped romaine lettuce, corn salad and grilled chicken. Drizzle with the remaining dressing and garnish with fresh cilantro. BAM! YOU’RE DONE!😊

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