For the Burrito Bowls:

• 2 boneless, skinless chicken breasts about 1 pound
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 lime zest and juice
• 1 small red onion diced
• 1 cup quinoa
• ½ cup chopped fresh cilantro plus additional for serving
• 1 (14-ounce) can black beans rinsed and drained
• 1 (14-ounce) can corn drained, or 1 1/2 cups fresh or frozen corn (thawed if frozen)
• 2 cups halved cherry tomatoes about 1 pint
• 1 Jalapeño seeded and diced

For the Dressing:

• ¼ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juice plus additional for serving
• 1 teaspoon ground chili powder
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper use less or omit if sensitive to spice
• ¼ teaspoon ground black pepper

For Serving (optional):

• Diced avocado or Best Guacamole Recipe
• shredded cheese
• non-fat plain Greek yogurt or sour cream
• salsa