Mexican-Style Grain Bowl with Lime Cilantro Dressing

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork.

While quinoa cooks, prepare the chicken. In a small bowl, mix together 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Slice 1 pound of chicken breasts into even strips and toss with the spice mixture to coat evenly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, turning occasionally, until chicken is cooked through (internal temperature of 165°F). Remove from pan and let rest for 5 minutes before slicing into bite-sized pieces.

In the same skillet, add 1 tablespoon olive oil. Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion. Sauté for 5-6 minutes until vegetables begin to soften.

Add 1 cup corn kernels to the skillet and cook for another 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Drain and rinse 1 can of black beans. Add to the skillet and stir to combine. Cook for 2 minutes until heated through, then remove from heat.

For the lime cilantro dressing: In a food processor or blender, combine 1/4 cup lime juice, 1/4 cup chopped cilantro, 1 tablespoon honey, 1 minced garlic clove, 1/2 seeded and chopped jalapeño, 1/4 teaspoon salt, and 1 tablespoon olive oil. Blend until smooth.

Dice 1 avocado and halve 1 cup of cherry tomatoes.

To assemble the bowls: Divide the cooked quinoa among 3 bowls. Top each with equal portions of the vegetable mixture, chicken, black beans, diced avocado, and cherry tomatoes.

Drizzle each bowl with lime cilantro dressing, then sprinkle with remaining 1/4 cup chopped cilantro, 1/3 cup crumbled cotija or feta cheese, and 3 tablespoons pumpkin seeds divided among the bowls.