Spicy Mexican-Style Chicken Bowl

20 MINS PREP | 30 MINS COOK | 2 SERVINGS

INGREDIENTS

1/2 pound organic chicken breast

1/2 tsp cumin

1 dash salt

1 dash pepper

2 Tbsp olive oil, divided

1/3 cup onion, diced

1/3 cup green pepper, diced

1/3 cup celery, diced

6 ounces salsa verde

1 jalapeño pepper, seeded, diced

3/4 cup black beans, drained and rinsed

3/4 cup cooked quinoa

1 avocado, sliced

2 sprigs fresh cilantro

1 lime cut into wedges

Cooked Quinoa

1 cup quinoa

2 cups water

DIRECTIONS

1. Quinoa: If you do not already have leftover cooked quinoa, begin cooking according to package instructions or follow directions below.

2. In a small bowl mix together the cumin, salt, and pepper. Sprinkle both sides of chicken breasts with half of the spice mixture and set aside.

3. In a skillet over medium high heat, add a tablespoon of olive oil.

4. Carefully add the chicken to the hot skillet and cook for 3-4 minutes on each side until golden brown. Transfer chicken to a plate.

5. Add half tablespoon olive oil to the same skillet over medium heat. Add a half cup of the onion, green pepper, and celery mixture and the diced jalapeño. Sauté until vegetables are tender and slightly translucent.

6. Stir in half of salsa verde. Add the chicken breasts back to the pan, cover tightly with lid and reduce heat to medium-low.

7. Simmer for 10 minutes until chicken breasts are cooked through.

8. Meanwhile in a small pot over medium heat, add the remaining olive oil and remaining diced onions, green peppers, and celery.

9. Sauté until tender and slightly translucent. Stir in the black beans (liquid and all) and the remaining salsa verde.

10. Heat to boil and then reduce heat to a medium simmer, cook for 5 minutes.

11. Heat the quinoa.

12. To assemble the bowls, divide the quinoa between two bowls. Slice the chicken into 1/2” strips and place on top of the quinoa. Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken saute on the other side.

13. Tuck a few wedges of avocado into the bowl. Sprinkle with cilantro and a squeeze of lime. Serve.

    **Optional, add corn

Cooked Quinoa

1. Rinse the quinoa thoroughly for 1-2 minutes using a fine mesh sieve.

2. Combine quinoa in a saucepan with water.

3. Bring to a boil, then reduce heat to low.

4. Cover the pot and simmer for 15 minutes until the water has been completely absorbed.

5. Remove saucepan from heat and let sit, covered, for 5 minutes.

6. Fluff the quinoa with a fork.

NUTRITION INFORMATION PER SERVING

Protein 38g

Total Fat 30g

Carbs 51g

Calories 609kcal

Fiber 16g

Sodium 802mg

Saturated Fat 4.26g

Fruits 1.1 servings

Vegetables 1.29 servings

Added Sugar 0g