This is absolutely similar to other dishes I’ve posted before, yes, but I’m the kind of person who needs directions as a starting-off point most of the time, so there you have it. I made these
chicken quinoa burrito bowls from Gimme Some Oven, but with avocados instead of guacamole. I had 4 chicken breasts that I did not bother pounding, and I cooked them in the oven instead of in a pan (20 to 25 minutes at 425 °F does the trick) with my own seasoning (written below).
For the bowls
2 cups cooked quinoa (I started with 1 cup raw quinoa)
1 batch taco-seasoned chicken (see below)
1 batch sautéed vegetables (see below)
1 batch corn salsa (see below)
⅔ cup guacamole
¼ cup crumbled cotija cheese (or your preferred lactose-free option – I used feta)
lime wedges (for serving)
For the chicken
4 boneless, skinless chicken breasts, pounded to an even thickness
½ tsp. cornstarch
½ tsp. Korean pepper (or chili flakes)
½ tsp. Morton kosher salt (double that if you are using Diamond Crystal)
½ tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 Tbsp. olive oil
Mix the cornstarch, Korean pepper, salt, paprika, garlic powder, onion powder, and cumin together. Sprinkle over both sides of the chicken.
Heat oil in a medium sauté pan over medium-high heat. Add chicken breasts and cook for about 5 minutes per side, turning once, until the chicken is cooked through and no longer translucent. (I did this in the oven, 20-25 minutes at 425 °F.) Remove from heat and transfer chicken to a cutting board and let rest for at least 5 minutes, then cut into bite-sized cubes (I sliced them).
For the sautéed vegetables
1 Tbsp. olive oil
1 red bell pepper, stemmed and cored, thinly sliced
1 small red onion, peeled, halved, and thinly sliced
Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.
For the corn salsa
1 (15-oz.) can whole kernel corn, drained
½ cup finely diced red onion (I used a small shallot instead)
2 Tbsp. finely chopped cilantro
1 Tbsp. lime juice
Toss all ingredients together until combined.
For assembling the bowls
Portion quinoa evenly between two serving bowls, spreading it out so that it covers the bottom of the bowls. Divide the chicken, peppers and onions, corn salsa and guacamole evenly between the two bowls, and add them on top of the quinoa. Sprinkle each bowl with some crumbled cheese. Serve immediately, garnishing each bowl with a lime wedge if desired.