Mexican Quinoa Bowl with Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

• Onions

  Raw

  1 medium or 110g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Chicken Broth

  Progresso

  1 cup or 241g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Lime juice

  Raw

  1 lime yields or 44g

• Chili powder

  Spices

  3 tsp or 8g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Fire Roasted Diced Tomatoes, canned

  Hunt's

  14 ½ oz or 411g

• Black Beans

  Great Value

  14 ½ oz or 411g

• Organic Tricolor Quinoa

  Publix Greenwise

  1 cup or 400g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Heat olive oil in large skillet over medium high heat. Add onion and diced/seeded jalapeño, cook until softened (about 3 minutes). Add garlic and cook until fragrant (about 1 minute).
2. Add black beans (drained and rinsed), tomatoes, corn, quinoa, chicken broth, 2 tsp chili powder, cayenne, cumin, and lime juice. Season to taste with salt and pepper and stir.
3. Bring to low simmer and reduce heat to medium low. Simmer for 20 minutes with the lid on, stirring occasionally.
4. Season chicken on both sides with remaining 1 tsp chili powder, garlic powder, and oregano. Cook on hot grill or bake at 350 degrees in oven until internal temperature reaches 165 F. Cut into slices and add to Mexican quinoa.
5. Serve with diced avocado and fresh parsley.

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