Chicken and Black Beans with Quinoa and Avocado Salad
Nutrition per serving
| Calories | 825 kcal |
| Protein | 61 g |
| Carbs | 88.7 g |
| Fats | 25.7 g |
| Saturated Fat | 3.9 g |
| Monounsaturated Fat | 13.2 g |
| Polyunsaturated Fat | 5.6 g |
| Sugars | 4.7 g |
| Fiber | 22.2 g |
| Sodium | 273 mg |
Ingredients
| Quinoa | |
| Black Beans (canned) | |
| Olive Oil | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado | |
| Chicken Breast |
1. Pre-heat the oven to 200 C (356 F)
2. Drain and rinse the beans.
3. Dice the avocado.
4. Coat the chicken in 1 tsp of olive oil and season with salt and pepper. Wrap in foil and place in the oven to bake for 35 minutes.
5. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
6. To heat the black beans, place into a microwave proof dish and microwave for 2 minutes.
7. To make the salad, combine the lettuce, tomato, red onion, and avocado. Serve on a plate alongside the quinoa, black beans and chicken.