NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup cooked black beans

1 cup broccoli florets

0.25 whole avocado

1 tbsp fresh salsa

PREPARATION

• 1

  In a small bowl, combine the ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a uniform spice blend.

• 2

  Pat the chicken breast dry with a paper towel and coat both sides thoroughly with the prepared spice mixture.

• 3

  Heat the extra virgin olive oil in a grill pan or cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the pan and sear for approximately 6 to 7 minutes per side until the exterior is charred and the internal temperature reaches 165°F.

• 5

  While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

• 6

  Gently warm the cooked black beans in a small saucepan over low heat, adding a splash of water if needed to keep them moist.

• 7

  Slice the grilled chicken into strips and arrange them over a base of the warm black beans and steamed broccoli.

• 8

  Finish the dish by topping the chicken with the fresh avocado slices and a spoonful of salsa for a burst of flavor.