Chicken Burrito Bowl with Cilantro Lime Quinoa and Zesty Crema

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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.

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

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

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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.

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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).

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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.

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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.

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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.

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

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Add beans and rest of spices.

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

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

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