This recipe can be tailored to any picky eater’s taste.
Meg Dow and Coral Barajas share how to make a flavorful chicken and quinoa bowl.
2 Cups Cooked Quinoa or Rice
2 Chicken Breasts
1 Teaspoon Jerk Seasoning
1 Teaspoon Kosher Salt
1/4 Cup Mango, Diced
1 Teaspoon Lime Juice
1 Teaspoon Cilantro, Chopped
1/4 Cup Red Bell Pepper, Diced
1/4 Cup Black Beans, Rinsed and Drained
1/4 Cup Avocado
1. Cook quinoa to package directions.
2. Season chicken on both sides with jerk seasoning and 1/2 teaspoon kosher salt. Preheat a grill pan on medium high heat. Grill chicken 5-7 minutes per side without flipping until each side is cooked.
3. To make the mango salsa combine mango, bell pepper, lime, cilantro, and 1/2 teaspoons of kosher salt. Set aside.
4. Place one cup of rice in your serving bowl. Top with chicken, black beans, avocado and mango salsa. Serve with optional toppings.
1 Base: Rice, Quinoa, Barley, Lettuce, Pasta
Protein: Chicken, Steak, Ground Turkey, Fish, Pork, Rotisserie Chicken
Seasoning: Jerk Seasoning, Italian Seasoning, Chili Seasoning, Herb Blend, Salt and Pepper
Toppings: Beans, Avocado, Cheese, Chips, Vegetable Choice
Flavor Blast: Dressing Choice, Teriyaki Sauce, Pesto, Hot Sauce, Salsa Choice
Find more delicious recipes at www.megandcoral.com. Click here to get a copy of The Formula Cookbook.