CAJUN CHICKEN BOWLS

2 tbsp olive oil

1 small red pepper, chopped

1 cup corn

1/2 cup chopped red onion

3 tsp Cajun seasoning

1 cup tricolor quinoa

1 tsp grated lime zest

12-oz boneless, skinless chicken breasts, cut into 12 pieces

8 cups thinly sliced lettuce

In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.

Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.

Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.

Yield: 4 servings

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