Mojo Chicken And Quinoa Burrito Bowls

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Mojo Chicken And Quinoa Burrito Bowls

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Prep/Cook
PREP TIME: 30min COOK TIME: 20min
Serves
Serves 6-8

  • 710
    Calories
  • 66g
    Protein
  • 1110mg
    Sodium
  • 5g
    Sat. Fat
  • 8g
    Sugar

Ingredients Ingredients

Ingredients

1 cupMojo Criollo marinade

3 tbspExtra Virgin Olive Oil, divided

1 cupOrganic Quinoa

1 tspGOYA® Adobo seasoning, divided

3 limes

1/2 cupfresh cilantro, chopped, divided

1 canWhole Kernel Corn, drained

1 canLow Sodium Pinto Beans, drained and rinsed

1/2 cupred bell pepper, chopped

1/2 cupred onion, chopped

1/2 cupsour cream

1/2 cupPico de Gallo Salsa, strained


Step 1

Step 1

Marinate

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 1
Step 2

Step 2

Step 2

Simmer

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

Step 3

Combine

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 3
Step 4

Step 4

Step 4

Serve

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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Rated 5/5 based on 1 customer reviews
Marinated mojo chicken, cilantro, sweet corn, and Pico de Gallo salsa flavor this nutritious and easy burrito bowls recipe. Serves 6-8 https://www.perdue.com/recipeimages/mojo_chicken_quinoa_burrito_bowl_tada_1-thumb.jpg https://www.perdue.com/recipeimages/mojo_chicken_quinoa_burrito_bowl_tada_1-thumb.jpg

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