In a small bowl, mix Ground Cumin (1 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Sprinkle on both sides of the Chicken Breast (2) with half of the spice mixture and set aside.
In a skillet over medium high heat, add the Olive Oil (2 tablespoon). 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.
Dice Jalapeño Pepper (1/2).
Slice the Avocado (1) into wedges, chop Fresh Cilantro (to taste) and slice Lime (to taste) into wedges.
Add Olive Oil (1 tablespoon) to the same skillet over medium-high heat. Add half of the Prepared Trinity Mix (1/2 cup) and diced jalapeño pepper. Sauté until vegetables are tender and slightly translucent. Stir in Salsa Verde (1 1/4 cup).
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.
Meanwhile, in a small pot over medium heat, add the remaining Olive Oil (1 tablespoon) and the remaining half of the Prepared Trinity Mix (1/2 cup). Sauté until tender and slightly translucent.
Stir in the Canned Black Beans (8 ounce) (liquid and all) and Salsa Verde (1/4 cup). Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.
Heat the Frozen Quinoa and Brown Rice Mix (10 ounce) in the microwave according to package directions. To assemble the bowls, divide the quinoa and brown rice mix between two bowls.
Slice the organic chicken breasts into 1/2" strips and place on top the the quinoa.
Spoon black beans along one side of the chicken and a spoonful of the sauce from the chicken sauté on the other side.
Tuck a few avocado wedges into the bowl. Sprinkle with cilantro and a squeeze of Lime (to taste).