Instructions

• Drain and rinse the 15-ounce can black beans and the 15-ounce can corn; combine them in a bowl and set aside.
• In a small bowl, stir together the 1 1/2 cups plain Greek yogurt and 3 tablespoons salsa ranchera until smooth; set the sauce aside.
• Place the cooked, diced chicken breasts and cooked, diced chicken thighs in a bowl. Season with salt, pepper, and taco seasoning; toss until evenly coated. (If you prefer warm chicken, reheat gently in the microwave or in a covered pan until just heated through.)
• Confirm the large butternut squash is cooked and diced into bite-size pieces; if it is not already diced, cut it into bite-size pieces now.
• Divide the 4 cups prepared quinoa (or rice/grain mix) evenly among your bowls or meal containers.
• Evenly distribute the seasoned chicken, the diced butternut squash, and the bean/corn mixture over the quinoa in each bowl.
• Spoon the yogurt–salsa ranchera sauce over each bowl or serve it on the side.
• Taste and, if desired, adjust with additional salt, pepper, or taco seasoning.