Chipotle Chicken Tamale Bowls with Quinoa

Preheat oven to 400°F (200°C).

In a food processor or blender, combine chipotle peppers, adobo sauce, 1 tablespoon olive oil, lime juice, garlic, onion powder, cumin, salt, and pepper. Blend until smooth to make the chipotle marinade.

In a bowl, toss the cubed chicken with the chipotle marinade. Ensure the chicken is evenly coated.

Spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until cooked through and lightly browned.

While the chicken is baking, rinse the quinoa in a fine-mesh sieve.

In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the corn and black beans and cook for 5-7 minutes, stirring occasionally, until heated through.

Once the quinoa is cooked, fluff it with a fork and stir in the cilantro.

To assemble the bowls, divide the quinoa among four bowls. Top with the chipotle chicken, corn and black bean mixture, green onions, diced avocado, salsa, and cotija cheese (if using).

Serve immediately.