Today we're sharing another incredible cleanse-friendly recipe from Valerie Fidan - her Baja Burrito Bowl! This is a much healthier version of your beloved Chipotle, and we're obsessed!
Ingredients
- 2 cups of quinoa, cooked
- 2 cups of baby spinach
- Red bell pepper, sliced
- Yellow bell pepper, sliced
- 1 yellow squash, cut in medallions
- 1/2 purple onion, sliced
- 1/4 cup purple cabbage, sliced
- 1/2 Tbsp. coconut oil, melted
- Cilantro for garnish
- 4-3 oz chicken breast
- Juice of 2 limes
- 2 Tbsp. coconut oil
- Sea salt, to taste
- Pepper, to taste
Optional: Hot sauce or fresh salsa
Directions
- Preheat oven to 350F. Add red bell pepper, yellow bell pepper, yellow squash and cabbage to a baking sheet and coat with coconut oil. Season with sea salt and pepper and bake for 15-20 minutes.
- In a 2nd baking sheet, arrange chicken breast and heat oven to 400°F. Spray baking dish with cooking coconut oil spray. Brush both sides of chicken with coconut oil and season with lime juice, sea salt and pepper.
- Bake uncovered 25-35 minutes or until juice of chicken is no longer pink in the center.
- Cool chicken 10-15 minutes and spread apart.
- Heat a saucepan with 2 cups dried quinoa and 4 cups water and heat over a medium heat. Once the quinoa starts to boil, reduce to a low heat and cook for 20 minutes and cover with a lid.
- In a bowl, add 1/2 cup cooked quinoa roasted veggies, chicken breast, and top with avocado. Enjoy!
Makes 4 servings
