NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/4 cup Canned Black Beans

1 tsp Extra Virgin Olive Oil

1/4 cup Diced Red Bell Pepper

2 tbsp Diced Red Onion

1 clove Minced Garlic

1 tbsp Fresh Lime Juice

PREPARATION

• 1

  In a small bowl, whisk together the lime juice, minced garlic, and half of the olive oil to create a marinade.

• 2

  Place the chicken breast in the marinade and let it sit for at least 15 minutes.

• 3

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, heat the remaining olive oil in a small skillet over medium heat.

• 5

  Add the red onion and bell pepper to the skillet, sautéing for 3-4 minutes until they begin to soften to create a quick sofrito base.

• 6

  In a medium bowl, combine the cooked quinoa, black beans, and the sautéed vegetable mixture.

• 7

  Toss the quinoa salad thoroughly and season with a pinch of salt or fresh cilantro if desired.

• 8

  Slice the grilled chicken into strips and serve immediately over the warm sofrito quinoa salad.