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 tbsp coconut oil or avocado oil
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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