Directions
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Step 1
In a small bowl, mix
Ground Cumin (1 tsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. 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 (2 Tbsp)
. 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 (1 Tbsp)
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 cups)
.
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 (1 Tbsp)
and the remaining half of the
Prepared Trinity Mix (1/2 cup)
. Sauté until tender and slightly translucent.
Step 8
Stir in the
Canned Black Beans (1 cup)
(liquid and all) and
Salsa Verde (1/4 cup)
. Heat to boil and reduce heat to a medium simmer, cook for 5 minutes.
Step 9
Heat the
Frozen Quinoa and Brown Rice Mix (1 2/3 cups)
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)
.
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