Step 1

Preheat oven to 400F and line two baking sheets with foil or parchment paper.

Step 2

In a small bowl, whisk together lime juice, garlic, onion, green pepper, salt, black pepper, coriander, cumin, olive oil and cilantro.

Step 3

Place the cubed chicken on one of the baking sheets , then pour the marinade over the chicken and toss to combine

Step 4

Bake for 15-20 minutes, or until chicken is fully cooked (165F)

Step 5

Place the cauliflower, zucchini and carrots on the second baking sheet, then add the olive oil and toss to coat the veggies.

Step 6

Sprinkle with salt and pepper then bake 15-20 minutes until vegetables are tender on the inside but still crisp.

Step 7

Combine quinoa, chicken broth and salt in a small pan and bring to a boil over medium high heat.

Step 8

Once the mixture comes to a boil, turn back heat to low and cover with a lid.

Step 9

Simmer quinoa for 15 minutes or until all water is absorbed, then turn off heat and let rest 5 minutes.

Step 10

Fluff quinoa with a fork.

Step 11

Divide the chicken, vegetables and quinoa into six bowls.

Step 12

Top burrito bowls with chorizo pinto beans, chimichurri and garnish with jalapeno slices and lime wedges if desired.