NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked pearl barley

0.25 cup cooked quinoa

1 cup cremini mushrooms

0.5 cup bell peppers

0.25 cup red onion

0.25 cup shredded cabbage

0.25 cup shredded carrots

0.25 cup bean sprouts

0.75 tbsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cook the pearl barley and quinoa according to package directions and set aside until ready to assemble.

• 2

  Slice the chicken breast into thin strips and season evenly with the chili powder, ground cumin, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

  In the same skillet, add the sliced mushrooms, bell peppers, red onion, shredded cabbage, and carrots, sautéing for 4 minutes until tender-crisp.

• 6

  Stir in the bean sprouts and cook for 1 additional minute to maintain their crunch.

• 7

  Return the chicken to the skillet, drizzle with fresh lime juice, and toss everything together to combine the savory flavors.

• 8

  Divide the cooked barley and quinoa into serving bowls and top with the mushroom and chicken fajita mixture.

• 9

  Garnish each bowl with fresh cilantro before serving.