NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 cup water

1 tsp olive oil

0.5 medium red bell pepper

0.25 medium red onion

0.25 cup black beans

1 cup kale

0.25 whole avocado

1 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tsp garlic powder

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grain is fluffy.

• 2

  While the quinoa cooks, dice the chicken breast into bite-sized pieces and season thoroughly with chipotle powder, garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the seasoned chicken, cooking for 5-7 minutes until golden brown and cooked through.

• 4

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

• 5

  Stir in the rinsed black beans and chopped kale, cooking for another 2 minutes until the kale is vibrant green and slightly wilted.

• 6

  Remove the skillet from heat and stir in the fresh lime juice to deglaze the pan, ensuring the chicken and vegetables are well coated in the pan juices.

• 7

  Divide the cooked quinoa into a bowl, top with the spicy chicken and vegetable mixture, and garnish with fresh avocado slices.