Baja Chicken Bowls
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Baja Chicken Bowls
Category
Meat and Poultry
Ingredients
- 1 1/2 - 2 pounds of chicken tenders
- 1/4 cup + 2 tablespoons Fustini's Cilantro & Onion olive oil, divided
- 1/4 cup Fustini's Apple Cider vinegar
- juice 1/2 lime
- 7 cloves garlic, minced, divided
- fresh cilantro, divided
- 1/4 cup minced red onion
- 1/2 cup cubed eggplant
- 1/4 cup cubed zucchini
- 2 teaspoons taco seasoning
- 1-2 cups quinoa, cooked according to the package
- 1/4 cup pepperjack cheese
- 1/4 cup tomato, diced
- Guacamole for garnish
- Sour Cream for garnish
Ingredients
Directions
- Combine 1/4 cup Fustini's Cilantro &, Onion olive oil, Apple cider vinegar, juice from 1/2 a lime, 3 garlic cloves, minced and some fresh cilantro. Add chicken tenders and marinate 2 -6 hours.
- Remove chicken from marinade and place on a baking sheet. Bake at 350 degrees for 20-30 minutes until internal temperature reaches 165 degrees. When done, remove from heat and allow to cool sightly. Cut into bite-sized pieces.
- In medium sauté, pan, on medium high heat add remaining 2 tablespoons of Fustini's Cilantro &, Onion olive oil. Stir in remaining minced garlic, stir and sauté, for 2 minutes. Stir in red onion, eggplant and zucchini. Add taco seasoning and continue stirring and cook until vegetables are tender.
- To assemble, place some quinoa in the bottom of the bowl with chicken on top. Next layer vegetable mixture and garnish with pepperjack cheese, tomato, guacamole, sour cream and cilantro.