Healthy Chicken Quinoa Burrito Bowls with Corn Salsa – Easy Meal Prep Recipe

Ingredients:

• 1 lb. chicken thighs, boneless skinless
• 2 Tbsps homemade taco seasoning
• 2 cups cooked quinoa
• 2 Tbsp olive oil or avocado oil, divided
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 ripe avocado, chopped
• 1/4 cup crumbled cotija cheese (or other crumbly cheese)
• Fresh cilantro, for garnish
• For Corn Salsa:
  • 4 Roma tomatoes, chopped
  • 1 cup fresh sweet corn (cut from cob or frozen organic, thawed)
  • 1/2 small red onion, finely diced
  • 2 Tbsp finely chopped cilantro leaves
  • 1 Tbsp fresh lime juice
  • 1/4 tsp sea salt

Preparation:

For the Taco-Seasoned Chicken:

Rub taco seasoning evenly over chicken thighs. Heat 1 Tbsp oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked. Let rest for 5 minutes, then dice into bite-sized pieces.

For the Sautéed Veggies:

In the same skillet, heat remaining oil. Add bell peppers and red onion, sautéing for 4-5 minutes until tender-crisp.

For the Corn Salsa:

Combine all corn salsa ingredients in a bowl. Mix well and set aside.

Assemble the Bowls:

Divide quinoa between two bowls. Top with diced chicken, sautéed veggies, corn salsa, avocado, and cotija cheese. Garnish with fresh cilantro and serve with lime wedges.

This healthy chicken quinoa burrito bowl is perfect for meal prep, packed with protein, fiber, and fresh flavors. Enjoy a delicious, gluten-free and customizable meal that’s ready in under 45 minutes!