NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

1 tbsp olive oil

0.5 cup onion

0.5 cup bell pepper

1 medium jalapeño

2 cloves garlic

0.5 cup quinoa

0.5 cup black beans

0.5 cup fire-roasted tomatoes

1 cup chicken broth

1 tsp chili powder

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

1 tbsp fresh cilantro

PREPARATION

• 1

  Set the Instant Pot to Sauté mode and add the olive oil.

• 2

  Add the diced onion, bell pepper, and jalapeño, sautéing for 3-4 minutes until softened.

• 3

  Stir in the minced garlic, chili powder, cumin, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Add the cubed chicken breast and brown slightly for 2 minutes.

• 5

  Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent a burn notice.

• 6

  Stir in the rinsed quinoa, black beans, and fire-roasted tomatoes.

• 7

  Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 8 minutes.

• 8

  Once the timer goes off, allow a natural pressure release for 5 minutes, then quick release the remaining steam.

• 9

  Fluff the casserole with a fork and serve topped with sliced avocado and fresh cilantro.