Burrito Bowl

Ingredients

• ¹⁄₂ cup cooked quinoa
• 2 oz (¹⁄₄ cup) Tex Mex Oven-Fried Chicken, prepared, cubed
• 1 lb (450 g) chicken thighs
• 1 tbsp mustard
• 1 pkg Tex Mex Gluten Free Crumb Mix
• 1 tsp Fajita Seasoning
• 1 tsp Smoked Spanish Paprika
• 1 tsp SPG Seasoning
• 2 cups mixed, fresh seasonal vegetables, sliced or chopped
• ¹⁄₂ cup Black Bean & Corn Salsa, prepared
• 2 cups frozen corn kernels
• 2 cups canned black beans
• 2 tbsp olive oil
• 2 tbsp Poco Picante Salsa, prepared
• 2 tbsp Poco Picante Salsa Mix
• 1 cup diced tomatoes
• 1 tsp lime juice, optional
• cilantro, optional
• lime, optional
• cilantro, optional
• 1 tbsp Poco Picante Salsa, prepared
• 1 tbsp Guacamole, prepared
• 2 ripe avocados
• 3 tbsp Guacamole Dip Mix
• lime juice, optional
• 2 tbsp cheese, your choice
• 1 tbsp Chipotle Aioli, prepared
• 1 tbsp Chipotle Aioli Mix
• 1 cup light mayonnaise
• 1 tsp lemon juice, optional

Preparation

1. Place quinoa into a serving bowl
2. Arrange chicken, veggies, salsas, and Guacamole on top.
3. Sprinkle with cheese and drizzle with aioli. Add a squeeze of lime juice and sprinkle with cilantro, if desired. Serve.