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
Optional Toppings:
Plantain Chips
Lime Wedge
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.
Bowl Formula:
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.
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