NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

3 tbsp dry quinoa

0.25 cup black beans

0.5 medium bell pepper

0.25 medium red onion

1 tbsp olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer, then combine with 6 tablespoons of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 2

  While the quinoa cooks, slice the chicken breast into bite-sized strips. In a small bowl, mix the chili powder, cumin, cayenne pepper, sea salt, and black pepper.

• 3

  Toss the chicken strips in the spice mixture until evenly coated.

• 4

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and red onion. Sauté for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  Warm the black beans in a small pot or in the microwave.

• 7

  Assemble the bowl by placing the cooked quinoa at the base. Top with the spiced chicken, sautéed peppers and onions, and black beans.

• 8

  Drizzle the entire bowl with lime juice and garnish with freshly chopped cilantro before serving.