Zesty Chicken and Black Bean Power Bowl

How to make it

1. 1

   First, cook your quinoa. Rinse the quinoa thoroughly under cold water. Combine 3/4 cup uncooked quinoa with 1.5 cups water in a small pot. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. Cook until all the water is absorbed, then remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork.

2. 2

   While the quinoa cooks, prepare the chicken. Pat the chicken breasts dry and season them generously with salt and pepper. Heat a little oil in a skillet over medium-high heat. Cook the chicken for 6 to 8 minutes per side, or until it is fully cooked through and no longer pink inside. Let the chicken rest for a few minutes, then dice or slice it into bite sized pieces.

3. 3

   Rinse and drain the canned black beans thoroughly under cold running water. This helps remove excess sodium and improves their texture.

4. 4

   Dice the ripe avocado. A simple way to do this is to cut it in half, remove the pit, score the flesh in a grid pattern, then scoop out the cubes with a spoon.

5. 5

   Finally, assemble your power bowls. Divide the fluffy cooked quinoa evenly among three serving bowls. Top each portion with the diced chicken, rinsed black beans, diced avocado, and a generous spoonful of your favorite salsa. Serve immediately and enjoy your vibrant, protein packed meal!