/ by Good Thyme Kitchen
Southwest Chicken Quinoa Bowl
Makes 2 Bowl 1 medium chicken breast 2 limes
Kari Backlund and Courtney Francis are the founders of www. goodthymekitchen. com. They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.
1 clove of garlic, pressed 1 teaspoon honey 2 tablespoons olive oil 3 cups quinoa, cooked according to package instructions ¼ cups purple cabbage, chopped 1 Roma tomato, chopped ¼ cup black beans, drained and rinsed 1 jalapeno, thinly sliced ½ avocado, sliced 2 tablespoons fresh cilantro, chopped Creamy Avocado Dressing cup 0% Greek yogurt ½ medium lime, juiced ¼ avocado 1 teaspoon honey kosher salt to taste
Rinse and trim chicken breast, pat dry. Add chicken breast to a large zip-close bag. Add juice of one lime, garlic, honey and olive oil to the bag. Allow to marinate in the fridge for at least one hour or overnight. Heat an indoor grill pan or barbecue to medium-high heat. Cook chicken for three to five minutes per side, depending on thickness. While chicken is cooling add ingredients together for the creamy avocado lime dressing. In a small food processor or blender, add all dressing ingredients except for salt. Blend until incorporated, season with salt to taste. Divide quinoa evenly between two serving bowls. Top with purple cabbage, tomatoes, black beans, jalapeno, avocado and cilantro. Slice chicken and divide between the two bowls. Serve with remaining lime wedge and creamy avocado lime dressing.