When my hubby and I were first married, I was so confused because no matter what, if I cooked a meal that said "feeds 6" or "feeds 2", we'd always have the perfect amount...but then I realized he's a garbage disposal and literally eats anything that's put in front of him, even salads (dream come true)!
I make double the amount for this meal because left-overs are a nice break from cooking every once and awhile, and I'm ALWAYS down for this bowl!
1 ripe mango, diced
1 red bell pepper, diced
2 tsp. chilli powder
juice of 1 lime
drizzle of honey
salt to taste
Combine everything and let chill in fridge for at least an hour so flavors can set.
1 lb. chicken breast, diced small
1 tsp. avocado oil
2 tsp. Mexican seasoning (I use a combination of cumin, chili powder, oregano, and salt)
Cook on skillet on medium-high heat until cooked through.
1 cup cooked quinoa
1 can black beans, rinsed and drained
cumin, salt, and lime
Combine cooked quinoa, black beans and desired seasonings on skillet, and cook until heated through.
*Assemble everything in a bowl with some greens and whatever the heck else you want!
Hey there, I'm Randi!