Prep Time: 10 minutes | Cook Time: 15 minutes
Southwestern Power Bowl
- 1 tbs olive oil
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/2 tsp chili powder
- 1/8 tsp cumin
- 1 1/2 cups corn
- 2 cups quinoa
- 1/2 red onion, diced
- 15 oz black beans
- 1 avocado, chopped
- 1/4 cup cilantro, chopped
Zesty Lime Dressing
- 3 tbs lime juice
- 3 tbs olive oil
- 1 dash hot sauce
Heat oil in a large skillet over medium-high heat.
Whisk together garlic powder, paprika, chili powder, cumin, and any desired salt and pepper.
Sprinkle this seasoning blend over the chicken, then cook until no longer pink, about 8 minutes per side. Let rest 5 minutes before slicing.
Add corn to the skillet to brown. Add another tbs oil if necessary. Cook for 10 minutes, stirring occasionally.
Assemble the bowls by first layering down the quinoa, then top with the roasted corn, red onion, black beans, avocado, cilantro, and chicken.
Whisk lime juice, olive oil, and hot sauce together. Pour the dressing over and toss.