Mojo Chicken And Quinoa Burrito Bowls
In The Fresh Meat Case
PERDUE® Fresh Boneless Skinless Chicken Breasts
PREP TIME: 30 min COOK TIME: 20min
|Serving Per Recipe: 6-8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 22g||34%|
|Saturated Fat 5g||25%|
|Total Carbs 62g||12%|
|Dietary Fiber 10g||40%|
|Vitamin A 0%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup Mojo Criollo marinade
3 tbsp Extra Virgin Olive Oil, divided
1 cup Organic Quinoa
1 tsp Adobo seasoning, divided
1/2 cup fresh cilantro, chopped, divided
1 can Whole Kernel Corn, drained
1 can Low Sodium Pinto Beans, drained and rinsed
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
1/2 cup sour cream
1/2 cup Pico de Gallo Salsa, strained
In a resealable plastic bag, combine the chicken breasts and Mojo Criollo marinade. Toss to coat chicken well. Marinate in the refrigerator for 30 minutes to 4 hours. When marinated, heat a grill pan or sauté pan and 2 tablespoons of olive oil over medium-low heat. Remove chicken from the marinade, letting the excess drip away. Cook chicken breasts for 8 to 10 minutes per side until cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.
In medium saucepan, bring 1 ½ cups water to a boil. Add quinoa, the remaining 1 tablespoon of olive oil and ½ teaspoon Adobo seasoning. Simmer until tender, about 14 to 18 minutes, then remove from heat. Stir in the juice of 1 lime and ¼ cup of the chopped cilantro.
In a bowl, combine corn, pinto beans, red bell pepper, red onion, the juice of 2 limes, remaining ¼ cup of chopped cilantro and ½ teaspoon of Adobo seasoning. Set aside. In another bowl, combine the sour cream and the salsa. Set aside.
Serve sliced chicken and bean mixture over the cilantro-lime quinoa, finish with a dollop of sour cream salsa. Also serve with tortilla chips and the remaining GOYA® Pico de Gallo Salsa on the side.
TIP: When sautéing meat, always place the presentation side down first in the skillet.That will ensure a beautifully seared presentation. The high sugar content in the marinade will caramelize quickly so be careful not to let the chicken burn.
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