Ingredients
- 1 Tbsp. olive oil
- 3 skinless, boneless chicken breasts, sliced
- ¾ cup quinoa
- 1 cup low-sodium enchilada sauce
- ½ cup water
- 1 bell pepper, sliced
- ½ tsp. garlic powder
- ½ tsp. cumin
- 1 cup no-salt-added black beans, rinsed
- 1 lime, zested and juiced
- 1 avocado
- ⅓ cup fresh cilantro
- ½ unsweetened almond milk
- ¼ t. salt
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Instructions
- Heat oil in large cast iron skillet over medium-high heat. Add chicken and sear on both sides, about 1 minute per side.
- Add quinoa, enchilada sauce, water, pepper, garlic powder and cumin.
- Bring the mixture to a simmer. Cover and cook until most of the liquid is gone and the quinoa is soft (about 12 minutes). Stir in black beans and zest.
- While quinoa is cooking, place lime juice, avocado, cilantro, almond milk and salt in a blender or food processor. Blend until well combined.
- Serve hot, topped with the avocado sauce.