Tex Mex Burrito Bowl

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts
• 2 tbsp Fajita Seasoning or Taco Seasoning
• 1 cup uncooked quinoa
• 1 red pepper
• 1 large tomato
• 2 tbsp Poco Picante Salsa Mix
• 2 tsp lime juice, divided, optional
• 1 avocado
• 1 ¹⁄₂ tbsp Guacamole Dip Mix
• 4 cups baby spinach or shredded iceberg lettuce
• ¹⁄₄ cup grated cheese, optional

Preparation

1. Cut chicken into cubes. Place in Multipurpose Steamer; stir in seasoning. Cover and microwave on high, 3–4 min. Transfer to a bowl.
2. Place quinoa in same steamer (don’t rinse). Pour in 2 cups water. Cover and microwave on high 12 min.
3. While quinoa cooks, thinly slice pepper.
4. Prepare salsa. Dice tomato; place in a bowl and stir in salsa mix. Add 1 tsp lime juice, if desired. Stir to mix.
5. For guacamole, cut avocado in half; discard pit. Scoop flesh into a bowl; add dip mix and lime juice, if desired. Using the Ground Meat Separator, coarsely mash.
6. To assemble, divide and arrange spinach, chicken, quinoa, pepper, salsa, and guacamole in bowls. Top with cheese, if using.