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Combine 1/4 cup Fustini's Cilantro & Onion olive oil, Apple cider vinegar, juice from 1/2 a lime, 3 garlic cloves, minced and some fresh cilantro. Add chicken tenders and marinate 2 -6 hours.
Remove chicken from marinade and place on a baking sheet. Bake at 350 degrees for 20-30 minutes until internal temperature reaches 165 degrees. When done, remove from heat and allow to cool sightly. Cut into bite-sized pieces.
In medium sauté pan, on medium high heat add remaining 2 tablespoons of Fustini's Cilantro & Onion olive oil. Stir in remaining minced garlic, stir and sauté for 2 minutes. Stir in red onion, eggplant and zucchini. Add taco seasoning and continue stirring and cook until vegetables are tender.
To assemble, place some quinoa in the bottom of the bowl with chicken on top. Next layer vegetable mixture and garnish with pepperjack cheese, tomato, guacamole, sour cream and cilantro.
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