NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp avocado oil

0.5 cup bell peppers

0.25 cup red onion

0.5 cup cooked quinoa

0.25 whole avocado

1 tbsp fresh cilantro

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

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss in a small bowl with the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the seasoned chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside, then add the sliced bell peppers and red onions to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and have developed a slight char.

• 6

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the sautéed chicken and vegetables.

• 7

  Finish the bowl with sliced avocado, fresh cilantro, and a bright squeeze of lime juice.