Chicken Burrito Bowl

Tender chunks of chicken, quinoa and seasoned black beans loaded with your favorite burrito bowl toppings.

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces

• 3 tablespoons avocado oil

• 1/4 cup yellow onion, diced

• 1 cup quinoa

• 1 14.5 oz can diced tomatoes, drained

• 1 15 oz can black beans, drained and rinsed

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 2 1/2 cups chicken broth

• Lime

• 1 cup dairy-free cheddar cheese

• Pink Himalayan salt

• Pepper

• Freshly diced tomatoes

• Diced green onions

• Dairy-free sour cream

• Guacamole

Instructions:

1. Start by sautéing onions in 2 tablespoons of avocado oil until they start to soften.

2. Season diced chicken with 1 teaspoon of pink Himalayan salt and 1/2 teaspoon of black pepper.

3. Add chicken to pan and cook over medium high heat until chicken has started to brown.

4. Move chicken to one side of pan. On the other side of the pan, add an additional tablespoon of avocado oil and sauté uncooked quinoa for about 2 minutes, or just until some quinoa start to turn golden brown.

5. Stir in drained black beans, drained canned tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika and cumin.

6. Bring to a simmer, cover and reduce heat to low.

7. Cook about 20 minutes, or until quinoa is tender.

Optional:

1. Season with additional salt and pepper as needed.

2. Squeeze juice from lime over mixture and sprinkle with dairy-free cheese, re-cover and let sit for 2-3 minutes off heat to melt cheese.

3. Garnish with fresh tomatoes, green onions, sour cream and guacamole.