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Healthy Spicy Chicken Burrito Bowls

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 1 lb chicken breast
  • 1/2 cup quinoa
  • 1/2 yellow onion
  • 1 cup fresh white mushrooms
  • 1/2 bell pepper
  • 1 can black beans
  • 1 handful cilantro
  • 1 lime
  • salt and pepper (to taste)
  • taco seasoning
  • 1/2 avocado (optional)


  1. Start by prepping all of your ingredients. Cut 1/2 of a yellow onion into slices. Do the same thing with the yellow bell pepper and the mushrooms. Set aside. 

  2. Slice chicken and add salt. Next, rub taco seasoning on each piece until they're fully covered. Set aside.

  3. Combine 1/2 cup of quinoa with 1 cup of water on the stovetop. Bring to a rolling boil. Reduce heat to low, cover the pot and let simmer for 15 minutes.

  4. Finely chop a handful of cilantro. Slice a lime in half. Add salt and pepper, the cilantro and the juice of half a lime to the pot of quinoa. Mix well. 

  5. Add oil to a pan. Begin sautéing your onions and bell peppers. Add salt and pepper to taste. Cook on medium heat for about 3 or so minutes, stirring occasionally. 

  6. Once peppers and onions are cooked, add in the mushrooms. Cook for an additional 2 minutes or until caramelized. Remove from pan and set aside.

  7. Add oil to the same pan. Let the pan get hot and then add your chicken. Cook on each side for 3 minutes. 

  8. While the chicken is cooking, open your can of black beans. Drain them, and then microwave them for a couple of minutes. 

  9. Once all of your ingredients are done, begin building your bowls! 

  10. Top with slices of avocado, salsa, guacamole, or sour cream. The sky is the limit with these guys!