NUTRITION

SERVINGS

INGREDIENTS

7 oz ground chicken

0.25 cup dry quinoa

1 tsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

1 oz sharp cheddar cheese

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Place the dry quinoa in a fine-mesh strainer and rinse thoroughly under cold water to remove any bitterness.

• 2

  In a small saucepan, combine the rinsed quinoa with 0.5 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.

• 3

  While the quinoa cooks, heat the avocado oil in a large skillet over medium-high heat.

• 4

  Add the ground chicken to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 5

  Add the diced red bell pepper and red onion to the skillet with the chicken, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, ensuring the chicken and vegetables are evenly coated in the spices.

• 7

  Fold the cooked quinoa into the skillet mixture, stirring well to incorporate all the flavors.

• 8

  Sprinkle the shredded sharp cheddar cheese over the top, cover the skillet with a lid for 1-2 minutes until the cheese is completely melted.

• 9

  Remove from heat and garnish with freshly chopped cilantro before serving directly from the skillet.