NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Black beans

0.25 cup Cooked quinoa

0.5 cup Bell pepper

0.25 cup Red onion

1 tsp Olive oil

1 tbsp Chipotle peppers in adobo sauce

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cumin

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small mixing bowl, whisk together the minced chipotle peppers in adobo, lime juice, ground cumin, sea salt, and black pepper to create the marinade.

• 2

  Slice the chicken breast into even, bite-sized pieces and toss them in the marinade until thoroughly coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Add the marinated chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 3 to 4 minutes until they are tender-crisp and have developed a slight char.

• 7

  Add the rinsed black beans and cooked quinoa to the skillet with the vegetables, stirring for 1 to 2 minutes just to warm them through and incorporate the pan flavors.

• 8

  Assemble the bowl by layering the quinoa and bean mixture at the bottom, followed by the sautéed vegetables and the spicy chipotle chicken.

• 9

  Garnish the bowl with freshly chopped cilantro and serve immediately with an extra lime wedge if desired.