1 lb chicken breasts, thinly sliced

1 tablespoon olive oil

2 teaspoons taco seasoning

For assembly:

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!


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