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Mojo Chicken And Quinoa Burrito Bowls


Mojo Chicken And Quinoa Burrito Bowls

Mojo Chicken And Quinoa Burrito Bowls

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

Made With:

PERDUE® Fresh Boneless Skinless Chicken Breasts

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PREP TIME: 30 min COOK TIME: 20min
Serves 6-8

PREP TIME: 30 min COOK TIME: 20min
Serves 6-8

  • 710
  • 66g
  • 1110mg
  • 5g
    Sat. Fat
  • 8g
  • nutritional information


1 cup Mojo Criollo marinade

3 tbsp Extra Virgin Olive Oil, divided

1 cup Organic Quinoa

1 tsp Adobo seasoning, divided

3 limes

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

Step 1


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.

Step 2


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.

Step 3


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.

Step 4


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 TIP

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.

Ta Da

Mojo Chicken And Quinoa Burrito Bowls

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Marinated mojo chicken, cilantro, sweet corn, and Pico de Gallo salsa flavor this nutritious and easy burrito bowls recipe. Serves 6-8 /recipe-images/mojo_chicken_quinoa_burrito_bowl_thumbnail.jpg /recipe-images/mojo_chicken_quinoa_burrito_bowl_thumbnail.jpg