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
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!