Yield: 4 servings


  • 1 cup quinoa, uncooked
  • 1 lb boneless & skinless chicken breasts, cut into 0.5″ pieces*
  • 1 tbsp coconut oilor avocado oil
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 bunch Lacinato kale, stalks removed & finely chopped
  • 1 large ripe mango, peeled & diced
  • 14 oz can black beans, drained & rinsed
  • 2 large avocados, pitted and sliced
  • 1 lime, cut into wedges**
  • 1 jalapeno pepper, seeded & minced (leave seeds in if you like heat)
  • 1 bunch cilantro, finely chopped**
  • Cilantro Avocado Dressing


  1. Cook quinoa as per package instructions.
  2. In the meanwhile, preheat large non-stick skilleton medium – high heat and swirl oil to coat. Add chicken, chili powder and salt; cook for 10 minutes or until cooked through, stirring occasionally. Set aside.
  3. Chop vegetables/fruits and get other ingredients ready. Make Cilantro Avocado Dressing.
  4. To serve, I like to place everything in a large baking dish for self-serve or divide evenly among 4 bowls and drizzle with dressing. Enjoy warm or cold.


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