Recipe and image by Laura Tully of PheNOMenal Phoods

When it comes to favorite meals, lunch isn’t usually at the top of the list. We tend to crave snacks, drool over dessert, and literally plan an entire day around brunch. But with a little effort in advance and the right recipe, you can prep a truly satisfying and exciting lunch you’ll go to bed dreaming about.

This deconstructed burrito bowl with chunky homemade salsa and creamy avocado dressing is the mind-blowing delicious dish your lunch hour has been missing. Loaded with protein and fiber (we mean loaded), this midday meal is guaranteed to keep you full and energized, so you can power through your afternoon. Say goodbye to that four o’clock sugar crash!



Deconstructed Burrito Bowl with Avocado Dressing

Prep Time: 15 minutes  •  Total Time: 45 minutes  •  Makes 2 servings


For homemade salsa (or you can use store bought):

• 2 Roma tomatoes, roughly chopped
• 1 jalapeño, halved and seeded
• 1 green onion
• 1 clove garlic
• ¼ cup cilantro
• Juice of 1 lime
• ½ tsp salt
• ¼ tsp pepper

1. Combine tomatoes, jalapeño, green onion, garlic, cilantro, lime, salt, and pepper in a blender or food processor until the consistency resembles chunky salsa. Drain off some of the liquid.


For the burrito bowl:

2 boneless, skinless chicken breasts
• 1 Tbsp taco seasoning
• Salsa (see recipe above)
• 1 cup quinoa
• ½ cup black beans
• ½ cup cooked corn
• ½ cup shredded lettuce
• Juice of 1 lime
• ½ cup cilantro

Garnish:
Sliced avocado, jalapeño, fresh cilantro, and lime wedges 

1. Preheat oven to 425° F and line a sheet pan with parchment paper.
2. Rub taco seasoning evenly on chicken breasts and top each with a spoonful of salsa. Reserve the rest of the salsa for serving. Bake for 20-25 minutes until chicken reaches an internal temperature of 165° F. Let rest for 5 minutes before slicing.
3. Meanwhile, cook quinoa according to package directions. Stir lime juice and cilantro into cooked quinoa.
4. Assemble packed lunches by filling the bottom of the container with quinoa. Top with sliced chicken, black beans, corn, salsa, shredded lettuce, and any toppings you like such as sliced avocado, jalapeño, and fresh cilantro. Squeeze a lime wedge over the avocado to prevent browning.

For the avocado dressing:

½ avocado
• ¼ cup water
• Juice of 1 lime
• Salt and pepper, to taste

1. Combine all ingredients in a blender or food processor until smooth and creamy. Season with salt and pepper. Pack in a small container to go with the burrito bowls for lunch.



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