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CHICKEN QUINOA BOWL WITH CILANTRO AVOCADO DRESSING











TOTAL TIME: 45 MINS

SERVING: 4

CALORIES/SERVING: 669 CALS PER SERVING


INGREDIENTS

1 cup quinoa uncooked

1 lb boneless & skinless chicken breasts cut into 0.5″ pieces*

1/2 tsp chili powder

1/2 tsp salt

1 bunch Lacinato kale stalks removed & finely chopped

1 large ripe mango peeled & diced

14 oz can black beans drained & rinsed

2 large avocados pitted and sliced

1 lime cut into wedges**

1 jalapeno pepper seeded & minced (leave seeds in if you like heat)

1 bunch cilantro finely chopped**



METHOD


1. Cook quinoa as per package instructions or I personally like to cook quinoa with a ratio of 1 cup dry quinoa to 1.5 cups water. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes, and fluff. This way quinoa comes out less mushy.

2. In the meanwhile, preheat a large non-stick ceramic skillet on medium-high heat and swirl oil to coat. Add chicken, chili powder, and salt; cook for 10 minutes or until cooked through, stirring occasionally. Set aside.

3. Chop vegetables and fruits, and get other ingredients ready. Make Cilantro Avocado Dressing.

4. To serve, I like to place everything in a large baking dish for self-serve or divide evenly among 4 bowls and drizzle with dressing. Enjoy warm or cold.




NUTRITION

Calories 669 cal

Protein 36g

Total Fat 34g

- saturated 7g

Carbohydrate 55g

-sugar 8g

Sodium 717mg


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