Ingredients

The following ingredients have 4 Servings
  • 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**)
  • Cilantro Avocado Dressing

Instruction

  • 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. Unlike most packages that state 1:2 ratio. Bring to a boil, cook on low for 12 minutes, let stand for 5 minutes and fluff. This way quinoa comes out less mushy. See detailed tutorial how to cook quinoa.
  • In the meanwhile, preheat 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.
  • Chop vegetables and fruits, get other ingredients ready. Make Cilantro Avocado Dressing.
  • 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.