Ingredients
Method
Cook the quinoa
- Rinse quinoa well under cold water. In a saucepan combine quinoa and broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
Season the chicken
- Pat chicken dry and coat with olive oil. Mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub evenly over the chicken.
Cook the chicken
- Heat a grill or skillet over medium heat. Cook chicken for 5–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Make the chipotle lime crema
- In a blender combine sour cream, Greek yogurt, chipotle peppers, adobo sauce, lime juice, cilantro, and salt. Blend until smooth. Add a splash of water if needed to reach a drizzle consistency.
Assemble the bowls
- Divide quinoa into four bowls. Top with sliced chicken, corn, black beans, avocado, tomatoes, and pickled red onions. Drizzle with chipotle lime crema and garnish with cilantro.
