Chicken Burrito Bowl

This was good. It was simple to make if you buy already shredded chicken. If not, you need to cook the chicken first and then shred it yourself. The original recipe called for rice but I'm not a fan, so I substituted the rice with quinoa.

Ingredients

Coconut oil
1 Garlic clove, minced
1 Small yellow onion, diced
Boneless, skinless chicken breasts (I used already shredded chicken)
Tomatoes, diced
1¼ Cups of low sodium chicken stock
2 Teaspoons of chili powder
2 Teaspoons of salt
1 Teaspoon of cumin
1 Cup of quinoa
1 Cup of frozen corn
Avocado

Directions

1. Place dutch oven over medium heat and add coconut oil, until melted
2. Add onion and garlic, cook until softened. Add the diced tomatoes, cooked chicken, chicken stock, chili powder, salt, and cumin to pot. Cover and lower heat

3. Cook for about 15 minutes

4. As that is cooking, cook the quinoa in a small pot according to the package5. Once the quinoa is done, remove the dutch oven lid and add the quinoa and frozen corn. Replace the lid and continue cooking on low for another 15 minutes
6. Check and stir once or twice to make sure that everything is cooking evenly and adding more chicken broth if the mixture seems dry

7. Place in bowls and top with diced avocado