1 tbsp organic extra virgin olive oil
1/2 tsp organic garlic powder
1/2 tsp organic ground cumin
1 Ib organic boneless, skinless chicken breast
1/8 tsp sea salt
2 cups organic quinoa, cooked
2 cups organic romaine lettuce, shredded
1 cup organic pinto beans, rinsed
1 organic avocado, diced
1/4 cup organic salsa
1/4 cup Monterey Jack cheese, shredded
- Preheat broiler to medium heat.
- Combine oil, garlic powder and cumin in a small bowl.
- Oil a baking sheet, season chicken with salt and broil for 9 minutes. Turn and brush with the season mixture until the thicket part registers 165°F, 9 minutes more under the broiler. Transfer to a clean cutting board. Chop into small pieces.
- Assemble each burrito bowl with 1/2 cup quinoa, 1/2 cup chicken. 1/2 cup lettuce, 1/4 cup beans, 1/4 avocado, salsa and cheese.