Heat olive oil in sauté pan over medium-high heat. Add chicken breasts and sprinkle taco seasoning over top of both breasts.
Let cook for about 5 minutes per side, or until fully cooked through. Transfer to plate to let cool slightly before shredding.
Avocado Dressing
Add Greek yogurt, avocado, cilantro, garlic, lime juice, and jalapeños to food processor and pulse until smooth and creamy.
Add salt and pepper to taste and pour into airtight container.
Assemble Quinoa Bowl
Portion quinoa evenly between 4 bowls. Divide chicken, black beans, and corn evenly among bowls.
Sprinkle top with finely diced onions and place slices of avocado in middle of bowl. Add slices of lime for juicing before eating.
Drizzle avocado dressing over top, serve, and enjoy!
Notes
This recipe also makes a great meal prep recipe. Just increase ingredients accordingly and store in airtight container until ready to eat. No more than 5-6 days.