Chicken Burrito Bowls

Ingredients

• ½ cup quinoa, rinsed and drained
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 8-ounce skinless, boneless chicken breast halves, halved horizontally
• 1 tablespoon olive oil
• ¼ of a peeled avocado
• ¼ cup finely snipped fresh cilantro
• 2 tablespoons plain fat-free Greek yogurt
• 1 to 2 teaspoons lime juice
• 1 teaspoon 3 to 4 tablespoons fat-free milk
• 2 cups shredded iceberg lettuce
• 1 cup chopped tomatoes
• 1/2 of a 15-oz. can (3/4 cup) reduced-sodium pinto beans, rinsed and drained
• ¼ cup shredded reduced-fat cheddar cheese (1 oz.)
• 2 tablespoons roasted and salted pumpkin seeds (pepitas)

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