Chicken Burrito Bowl with Cilantro Lime Quinoa and Zesty Crema

A lightened-up version of the classic burrito. This burrito bowl is a versatile dish that you can easily swap the quinoa for lettuce or cauliflower rice.

In a large shallow bowl; combine lime juice, oil, garlic, cumin, salt, chipotle chili peppers and cilantro. Mix together well.

Add the chicken to the bowl and marinate for at least 30 minutes (if time allows).

Heat a large skillet or pan on medium-high heat until hot. Add a drizzle of olive oil to lightly coat the bottom of the skillet or pan.

Sear the chicken on both sides until golden, charred and cooked right through (about 5 minutes per side, depending on the thickness of your fillets).

Heat the olive oil in a medium saucepan on medium heat. Add the quinoa and stir to coat with the olive oil for 3-5 minutes . Cook, stirring occasionally, until the quinoa has started to brown. Add the garlic and cook an additional minute.

Add 1 1/4 cups of water, salt, and lime zest to the quinoa. Bring to a rolling boil, then cover and reduce the heat to low to maintain a simmer.

Cook undisturbed for 20 minutes, then remove from heat and let sit for 10 minutes. Fluff the quinoa with a fork. Stir in the lime juice and cilantro.

In a medium skillet, heat olive oil. Add the onions and saute for 3 minutes. Add garlic and cook for an additional minute.

Add beans and rest of spices.

Cook on medium heat until heated through, approximately 5 minutes. If the beans start to dry out, add 2-3 tablespoons of water.

Place all of the ingredients in a blender or food processor and blend until smooth.

Slice onions, sweet peppers, avocado, tomatoes, and chicken. Add quinoa, beans, chicken and chopped vegetables and drizzle with crema.