Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed well
  • 2 cups chicken broth
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded romaine lettuce
  • 1 large ripe avocado, sliced
  • 1/2 cup pico de gallo
  • 1/2 cup shredded Monterey Jack cheese

Instructions:

  1. Combine the rinsed quinoa and chicken broth in a medium pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the liquid is absorbed.
  2. Remove quinoa from heat, let sit for 5 minutes, then fluff with a fork and stir in lime juice and cilantro.
  3. In a mixing bowl, toss the chicken cubes with minced chipotle, olive oil, paprika, garlic powder, salt, and pepper.
  4. Heat a skillet over high heat. Add chicken in a single layer and sear without moving for 3-4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F.
  5. Assemble the bowls by dividing the lime-cilantro quinoa among four bowls, then topping each with the chipotle chicken, black beans, corn, romaine lettuce, avocado slices, pico de gallo, and shredded cheese.