Easy Southwest Chicken Burrito Bowl Recipe (High Protein)

Start by cooking the quinoa. In a medium pot, combine the quinoa with chicken bone broth and taco seasoning. Bring to a boil, then reduce to a simmer, cover, and cook until the quinoa is fluffy and the liquid is absorbed. You can also cook the quinoa in a rice cooker (my preferred method).
Toss the diced bell pepper and onion with a little oil and a pinch of salt, then roast at 400 degrees F for 20-25 minutes until tender and lightly caramelized.
While those cook, heat a large skillet over medium heat and lightly oil it. Add the diced chicken and cook until heated through and slightly golden on the edges. Season with chipotle and lime juice and a little salt.
Warm the black beans in a small pan or microwave.
To assemble, divide the quinoa between bowls, then top with chicken, black beans, lettuce, pico de gallo, and sliced avocado. Finish with fresh cilantro and a drizzle of spicy ranch. Add a squeeze of lime juice if you have it for extra brightness.