Spicy Avocado Chicken Quinoa

10325146_10152490518711945_113892922464136807_n Spicy Avocado Chicken Quinoa (5 servings)

8 oz Red Quinoa 15 oz Chicken Breast 1 Red Bell Pepper 4 Garlic Cloves 1/2 Bunch Cilantro 10oz Grape Tomatoes 1 Avocado 10oz of Spinach 1 Jalapeno Pepper (chopped, seeds removed) Juice from 2 Lemons Juice from 1 Apple 1/4 Cup Water 1 tsp Coconut Oil 2 tsp Smokey Paprika 2 tsp Cumin Salt/Pepper to taste

1- Prepare quinoa according to directions 2- Dice/Mince (peel the garlic cloves) red bell pepper and garlic cloves 3- Saute red bell pepper and garlic gloves with the Coconut Oil on the stove top (medium/high heat), cook until soft and fragrant (3-5 minutes); salt lightly, if desired; remove the vegetables from the pan when done, keep the residue and oils in the pan 4- Use the same pan and oils (you can add more coconut oil or even cooking spray if everything was soaked up into the pepper and garlic) to cook the chicken on medium heat until it's firm, no longer pink and the juices run clear (5-6 minutes/side); let them cool before cutting them 5- Remove avocado from peel and discard pit and peel; place the inside flesh in a blender with the juice of two lemons, the juice of one apple, jalapeno, 5oz of the spinach, paprika, cumin, and the water; puree until smooth (will have a creamy texture, add more water to adjust consistency) 6- Cut the grape tomatoes in half 7- Roughly chop the cilantro 8- Slice the chicken breasts into bite size chunks 9- Mix the spicy avocado sauce in with the quinoa, until it's coated 10- Mix the chicken, bell pepper, garlic, tomatoes, rest of the spinach, and cilantro into the quinoa mix; salt to taste

Can be served warm or cold

Nutritional Information (per serving): Calories: 424; Fat: 12g; Cholesterol: 72mg; Sodium: 581mg; Potassium: 762mg; Total Carbs: 43g (Dietary Fiber: 8g; Sugar: 6g); Protein: 36g