Preheat oven to 450 degrees.

Over medium high heat in a sauce pan add 1 cup of quinoa and 2 cups of water. Bring to a boil and then once boiling lower the heat to a simmer and put the lid on the pan.

Continue to cook with the lid on until the water is absorbed from the pan. About 15 minutes. Once done, use a fork to fluff the Quinoa.

While the quinoa is cooking, cook the chicken breasts.

Pound chicken breasts lightly so they are of even thickness. Rub the chicken with the taco seasoning. Place the chicken in a baking pan.

Bake for 15-20 minutes or until the chicken reaches an internal temperature of 160 degrees. Let the chicken rest for 5- 10 minutes. Dice chicken into bite-size pieces.

While the chicken is cooking, wash and slice the tomatoes.

Wash and slice the jalapeños.

Slice the lime.

Since the black beans and then heat for 2-3 minutes in the microwave.

Make the Creamy Chipotle Sauce.

Combine all the ingredients into a blender.

Blend until well combined.

Add the diced tomatoes to the cooked Quinoa.

In each bowl add cooked Quinoa and then top with chicken, black beans, jalapenos, scoop of salsa, and lime slice.

Drizzle the Creamy Chipotle Sauce on top of each bowl.

Before eating the burrito bowl squeeze the lime juice on top of the bowl.