High Protein Lunch Bowl

Ingredients

• 1 1/2 lbs boneless chicken breast
• 2 tbsp olive oil
• 1 tbsp taco seasoning
• 1 cup uncooked quinoa
• 2 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 avocado, sliced
• 1 cup pico de gallo or salsa
• 1/4 cup fresh cilantro
• 1 lime, cut into wedges
• Salt and pepper, to taste

Instructions

1. 1

   Rinse the quinoa, then simmer in the chicken broth 15 minutes until fluffy. Fluff with a fork.

2. 2

   Toss the chicken with olive oil, taco seasoning, salt, and pepper.

3. 3

   Grill or pan-sear the chicken 6 minutes per side until 165°F internal. Rest 5 minutes and slice.

4. 4

   Warm the black beans and corn in a small skillet for 2 to 3 minutes.

5. 5

   Divide the quinoa among 4 bowls. Top with sliced chicken, black beans, corn, avocado, and salsa.

6. 6

   Finish with cilantro and a squeeze of lime. Serve immediately or seal for meal prep.