Cooking Instructions
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Step 1
In a small bowl, mix
Ground Cumin (2 g)
,
Salt (3 g)
, and
Ground Black Pepper (1 g)
. Sprinkle on both sides of the
Chicken Breasts (2)
with half of the spice mixture and set aside.
Step 2
In a skillet over medium high heat, add the
Olive Oil (30 mL)
. Carefully add the organic chicken breasts to the hot skillet and cook for 3-4 minutes on each side until golden brown. Transfer organic chicken breasts to a plate.
Step 3
Dice
Jalapeño Pepper (1/2)
.
Step 4
Slice the
Avocado (1)
into wedges, chop
Fresh Cilantro (to taste)
and slice
Limes (to taste)
into wedges.
Step 5
Add
Olive Oil (15 mL)
to the same skillet over medium-high heat. Add half of the
Onions (50 g)
Green Bell Peppers (50 g)
,
Celery (50 g)
and diced jalapeño pepper. Sauté until vegetables are tender and slightly translucent. Stir in
Salsa Verde (325 g)
.
Step 6
Add the organic chicken breasts back to the pan, cover tightly with lid and reduce heat to medium-low. Simmer for 10 minutes until organic chicken breasts are cooked through.
Step 7
Meanwhile, in a small pot over medium heat, add the remaining
Olive Oil (15 mL)
and the remaining half of the onion, bell peppers, and celery. Sauté until tender and slightly translucent.
Step 8
Stir in the
Canned Black Beans (225 g)
(liquid and all) and
Salsa Verde (65 g)
. Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.
Step 9
Heat the
Frozen Quinoa and Brown Rice Mix (285 g)
in the microwave according to package directions. To assemble the bowls, divide the quinoa and brown rice mix between two bowls.
Step 10
Slice the organic chicken breasts into 1/2" strips and place on top the the quinoa.
Step 11
Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken sauté on the other side.
Step 12
Tuck a few avocado wedges into the bowl. Sprinkle with cilantro and a squeeze of
Limes (to taste)
.
