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posted in Food & Drink > Recipes

    - Boneless, skinless chicken breast

    - 1 TSP chili powder

    - 1 TSP cumin

    - 1 TSP garlic powder

    - 1 TSP paprika

    - 1/2 TSP salt

    - 1/4 TSP pepper

    - 1/2 C corn

    - 1 can (14oz) black beans, rinsed and drained

    - 1/2 C sliced cherry tomatoes

    - 1 C Quinoa, rinsed

    - 1 lime, juiced

    - 1/4 C cilantro, chopped

    For the Avocado Cream:

    1/2 C Greek Yogurt

    1/4 C cilantro, chopped

    1 lime, juiced

    1 Avocado

    2 cloves of garlic, minced

    salt and pepper to taste


    Prep quinoa first and foremost. Put in a medium saucepan with 2 cups of low sodium chicken broth, bring to a boil, reduce heat to low and cover. Let cook for 15 minutes. Then turn off the heat and let stand for 5 minutes before uncovering.

    - In a large bowl, combine all of your spice. Dredge the chicken breast through the spiced until fully covered on both sides. Grill over medium-high heat about 3-5 minutes per side.

    - Meanwhile, combine all avocado cream ingredients in a food processor and blend until smooth.

  • - Once your quinoa is done, place in a big bowl and add lime juice, cilantro and salt and pepper.

    - Add tomatoes, black beans and corn to the bowl.

    - Place quinoa into individual bowls and top with sliced chicken and avocado cream


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