- 1 lb chicken breasts, thinly sliced
- 1 tablespoon olive oil
- 2 teaspoons taco seasoning
- 2 cups cooked quinoa, shredded lettuce or shredded Napa cabbage
- 1 cup corn salsa
- 1 cup pico de gallo
- ½ cup shredded cheddar cheese
- 1 avocado, thinly sliced
- Fresh cilantro
To cook the chicken: Heat a large skillet on high heat for 2 minutes. Add the olive oil, chicken and seasoning, and cook on medium-high heat until chicken is cooked through, about 8-10 minutes. Remove from heat and slice thinly.
To assemble: Add the base (lettuce, Napa cabbage or quinoa). Divide the chicken evenly between 4 bowls. Then add the corn salsa, pico de gallo, avocado, shredded cheese and lime wedges. Enjoy immediately!
This recipe brought to you by our good friend Yumna at feelgoodfoodie.net