Spicy Mexican Chicken Quinoa Bowl

Step 1

Start by bringing water, quinoa, and half of the taco seasoning to a boil in a saucepan. Once it’s boiling, turn the heat down to low, cover the pot, and let it simmer until the quinoa is fluffy and all the water is absorbed, which should take about 15 minutes. While the quinoa is cooking, toss the chicken with the rest of the taco seasoning in a bowl and let it sit for around 10 minutes so it really soaks up the flavors. Then, heat some butter in a skillet over medium heat and cook the chicken, stirring occasionally, until it’s cooked through and no longer pink inside, about 5 to 10 minutes. Once both the chicken and quinoa are ready, combine them in a bowl and pop it in the freezer for about 5 minutes to cool down. Meanwhile, chop up the avocado, red onion, celery, spinach, carrot, both bell peppers, cucumber, and jalapeno and throw them all in a large bowl. Finally, add the cooled chicken and quinoa mix along with some salsa, and give everything a good toss to combine.