Healthy Burrito Bowls

Total Time: 35 Minutes


1/2 teaspoon ground cumin

2 TBSP Sweet Chili sauce

1 tablespoon chipotle paste

1 cup prepared mild salsa

1 pound boneless, skinless chicken thighs

2 ears corn or 1 cup of corn

1 cup cooked quinoa

1 lime, juiced

1/2 tablespoon olive oil

2 tablespoons chopped cilantro

1 cup halved cherry tomatoes

1 small haas avocado, sliced

4 lime wedges

2 tablespoons chopped cilantro

1. Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. . (If using a crock pot, cook on high for 4 hours)

2. While the chicken is cooking, cook the quinoa and let cool when done.

3. Add the cooked corn, cilantro, chipotle paste, sweet chili sauce and ground cumin to the quinoa and mix well.

4. Remove the chicken and place in a bowl, shred and add 1/4 cup of salsa.

5. Place 1/2 cup of quinoa mixture in each bowl, with 1/2 cup shredded chicken, 1/4 cup tomatoes and 1 ounce avocado.

6. Top with remaining cilantro and serve with lime wedges.