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Serves 6-8
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Healthy Chicken Burrito Bowls

Healthy Chicken Burrito Bowls

5 from 2 votes
Servings: Serves 6-8
Author: Decatur Macpherson

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon cumin
  • 3/4 cup low-sodium chicken broth, divided
  • 2 pounds boneless, skinless chicken thighs, cubed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 1/2 cup frozen corn kernels
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 (4 oz.) can green chiles
  • 1 cup quinoa
  • 1 cup Mexican blend cheese, grated
  • fresh cilantro, roughly chopped, optional
  • kosher salt and freshly ground pepper, to taste
  • corn or flour tortillas, optional

Preparation

  1. Season cubed chicken generously with salt and pepper and set aside until ready to use.
  2. Set instant pot to sauté and heat olive oil until shimmering. Add onion and cook for 6-8 minutes, or until softened and translucent.
  3. Add garlic and cook for another 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, then add chili powder and cumin and cook for another 30 seconds. Stir in 1/4 cup chicken broth to deglaze pot and scrape up and browned bits.
  5. Add chicken, black beans, corn, diced tomatoes and green chiles to the instant pot and stir together until fully combined.
  6. Top with quinoa then, without stirring, pour in remaining chicken broth.
  7. Close and seal lid then set pressure to high and cook for 10-12 minutes, then quick release pressure.
  8. Stir everything together and serve in bowls or in tortillas with cheese and cilantro. Enjoy!