dinner · mexican
One-Pot Chicken Quinoa Burrito Bowls with Avocado & Lime
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Instructions
1
Set a deep 12-inch skillet over medium heat with the olive oil to warm.
2
While the oil warms, dice the yellow onion.
3
Add the diced onion and a pinch of salt to the shimmering oil, cooking 4 minutes, stirring often, until soft and translucent.
4
While the onion softens, dice the red bell pepper and mince the garlic, keeping the garlic in a separate pile.
5
Stir the diced pepper into the onion and cook 3 minutes until its edges soften and the color deepens.
6
While the pepper cooks, cut the chicken thighs into 1-inch pieces and toss them on the board with the chili powder, cumin, smoked paprika, and remaining salt.
7
Raise the heat to medium-high, push the vegetables to the edges, and sear the chicken in the center undisturbed for 3 minutes until golden underneath.
8
While the chicken sears, rinse the quinoa in a fine-mesh strainer under cold water, then tip in the black beans and rinse and drain them together.
9
Stir in the minced garlic and cook 1 minute, stirring, until the garlic smells sweet and the chicken is opaque on the outside.
10
Stir in the quinoa and beans, broth, and salsa, scraping up the browned bits, and bring to a lively boil, about 3 minutes.
11
Cover, reduce heat to low, and simmer 14 minutes until the quinoa is tender with curly white tails and almost all the liquid is absorbed.
12
While the quinoa simmers, chop the cilantro and cut the lime into wedges on a clean cutting board.
13
Halve, pit, and dice the avocado on the same clean board.
14
Scatter the frozen corn over the quinoa, cover, and rest off the heat 3 minutes until the corn is hot and the liquid is gone.
15
Fluff the quinoa with a fork, squeeze in two lime wedges, and stir in half the cilantro until the grains look bright and green-flecked.
16
Spoon into bowls and top with the diced avocado, the remaining cilantro, and the remaining lime wedges.
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