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Spiced Chicken and Quinoa Burrito Bowl with Avocado Lime Crema
40 minServes 2Nutri-Score A€€
A
40 min
40 minSpiced Chicken and Quinoa Burrito Bowl with Avocado Lime Crema
what you need
Ingredients
chicken breast (diced)Meat400 g
olive oilPantry20 ml
chili powderSpices4 g
ground cuminSpices3 g- smoked paprikaSpices3 g
garlic powderSpices3 g- dried oreganoSpices2 g
saltSpices5 g
quinoa (rinsed)Grains150 g
vegetable brothPantry300 ml
Greek yogurtDairy100 g
avocado (peeled and pitted)Produce1 piece
lime (juiced)Produce1 piece
lettuce (shredded)Produce100 g
corn (roasted)Produce100 g- cherry tomatoes (halved)Produce100 g
- black beans (drained and rinsed)Pantry120 g
- jalapeño (sliced)Produce1 piece
per serving
Nutrition
673kcal
- Carbs
- 65 g
- Proteins
- 53 g
- Fat
- 23 g
what you’ll use
Tools
Mixing bowl ×2
Frying pan
Saucepan
Blender
step by step
Method
- Step 1
Mix the spice blend
- Combine the chili powder, cumin, smoked paprika, garlic powder, dried oregano and salt in a small bowl.
- Step 2
Marinate the chicken
- Add the olive oil and the spice blend to the diced chicken.
- Mix well so every piece is coated, then let it rest.
- Step 3
Cook the quinoa
- Rinse the quinoa and cook it in the vegetable broth until the liquid is absorbed and the grains are tender.
- Fluff with a fork and set aside.
- Step 4
Cook the chicken
- Heat a pan over medium-high heat and cook the marinated chicken, stirring, until golden and cooked through.
- Step 5
Make the avocado lime crema
- Blend the Greek yogurt, avocado, lime juice and a pinch of salt until smooth and creamy.
- Step 6
Assemble the bowls
- Divide the quinoa between bowls and top with the spiced chicken.
- Add the shredded lettuce, roasted corn, cherry tomatoes, black beans, jalapeño and avocado slices.
- Finish with a generous drizzle of avocado lime crema.
most cooked first