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Mojo Chicken And Quinoa Burrito Bowls
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Mojo Chicken And Quinoa Burrito Bowls

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1 cup Mojo Criollo marinade
3 tbsp Extra Virgin Olive Oil, divided
1 cup Organic Quinoa
1 tsp GOYA® 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 One

Mojo Chicken And Quinoa Burrito Bowls

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

Serves 6-8 | Prep Time: 30 Min | Cook Time: 20 Min

Nutritional Information
Serving Per Recipe: 6-8
Amount Per Serving
Calories 710
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 145mg 48%
Sodium 1110mg 46%
Total Carbs 62g 12%
Dietary Fiber 10g 40%
Sugars 8g
Protein 66g
Vitamin A 25%
Vitamin C 70%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

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

Mojo Chicken And Quinoa Burrito Bowls

ingredients

Ingredients

1 pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1 cup Mojo Criollo marinade
3 tbsp Extra Virgin Olive Oil, divided
1 cup Organic Quinoa
1 tsp GOYA® 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
ingredients

Step one: 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.

ingredients

Step two: 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.

ingredients

Step three: 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.

ingredients

Step four: 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: 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.
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