Loaded Chicken Avocado Power Bowl

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup corn (canned or frozen)
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup olive oil for dressing
• Juice of 1 lime
• Salt and pepper to taste for dressing

Instructions

1. In a medium saucepan, bring 2 cups of broth to a boil over high heat. Add 1 cup of rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes until fluffy.
2. While quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season chicken breasts and cook until golden brown and internal temperature reaches 165°F.
3. In a small bowl, whisk together 1/4 cup olive oil, lime juice, salt, and pepper to make the dressing.
4. In a large bowl, combine quinoa, cherry tomatoes, corn, diced red bell pepper, diced avocado, and fresh cilantro. Drizzle with dressing and toss gently.
5. Serve the quinoa salad mixture in bowls topped with sliced grilled chicken and extra avocado if desired.

Nutrition