Name: Taco chicken quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, patted dry; 1 tbsp taco seasoning; 1 tsp olive oil; 1/4 avocado, sliced; 3 tbsp salsa; 1/2 lime, cut into wedges; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 15 min

Rinse the quinoa in a fine-mesh strainer for 30 seconds. In a small saucepan, combine the rinsed quinoa, water, and two-thirds of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa simmers, place the chicken breast between two pieces of plastic wrap. Using a meat mallet or heavy pan, pound the chicken to an even 3/4-inch thickness. Coat the chicken evenly on both sides with the taco seasoning.
Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reaches its safe temperature. Transfer to a cutting board and let rest for 3 minutes before slicing into strips. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and stir in half the cilantro and the juice from the lime wedge. Place the quinoa in a bowl and top with the sliced chicken, avocado, and salsa. Season the avocado with the remaining salt and a squeeze of lime. Garnish with the remaining cilantro and lime wedges.

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Instructions

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