Zesty Peruvian Chicken Burrito Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 cup quinoa, dry
• 2 cups chicken broth
• 1/4 cup lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced

Instructions

1. 1

   In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender.

2. 2

   In a large skillet, heat olive oil over medium-high heat. Add chicken, garlic, cumin, chili powder, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through.