Nutrition per serving may change if servings are adjusted.
½ cup quinoa, rinsed and drained
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
2 8-ounce skinless, boneless chicken breast halves, halved horizontally
1 tablespoon olive oil
¼ of a peeled avocado
¼ cup finely snipped fresh cilantro
2 tablespoons plain fat-free Greek yogurt
1 to 2 teaspoons lime juice
3 to 4 tablespoons fat-free milk (optional)
2 cups shredded iceberg lettuce
1 cup chopped tomatoes
½ of a 15-oz. can ( ¾ cup) reduced-sodium pinto beans, rinsed and drained
¼ cup shredded reduced-fat cheddar cheese (1 oz.)
2 tablespoons roasted and salted pumpkin seeds (pepitas)
Cook quinoa with cumin and ¼ teaspoon of the salt and pepper according to package directions.
Meanwhile, sprinkle both sides of chicken with remaining ¼ teaspoon salt and pepper. In a 10-inch nonstick skillet heat oil over medium. Add chicken; cook 6 to 8 minutes or until no longer pink, turning once. Remove and let stand 5 minutes. Cut into strips.
In a small bowl combine avocado, cilantro, yogurt and lime juice until nearly smooth. If desired, thin with milk to reach drizzling consistency.
Divide lettuce among individual bowls. Top with quinoa, tomatoes, beans, chicken, avocado mixture, cheese and pepitas.