NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

0.5 cup Dry quinoa

1 tsp Chipotle powder

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Olive oil

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Canned black beans

0.25 cup Plain Greek yogurt

1 tbsp Lime juice

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 1 cup of water in a small pot and simmer until all liquid is absorbed.

• 2

  Dice the chicken breast into bite-sized pieces and season thoroughly with chipotle powder, garlic powder, cumin, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and fully cooked.

• 4

  Add the diced red bell pepper and red onion to the skillet, sautéing for 3-4 minutes until the vegetables are tender yet crisp.

• 5

  Stir in the black beans and cook for another 2 minutes until warmed through.

• 6

  In a small bowl, whisk together the Greek yogurt and lime juice to create a smooth, tangy crema.

• 7

  Divide the cooked quinoa into bowls, top with the spicy chicken and vegetable mixture, and add the sliced avocado.

• 8

  Drizzle the yogurt crema over the top and garnish with fresh cilantro before serving.