You can learn a lot in the break room at work during those glorious 30 minutes of lunch…
1 cup quinoa
2 cups water
1 zucchini, chopped
1 green bell pepper, chopped
1 can reduced-sodium black beans
2 cans Rotel tomatoes (I used cilantro & garlic), one drained, one undrained
4 chicken cutlets
1 tablespoon paprika
salt and pepper
shredded cheddar cheese for topping
-Pour the quinoa and water into a pot and bring to a boil. Cover, reduce heat and cook for 10 minutes (or until you can see the clear coating when the grains are puffed and fully cooked)
-Preheat oven to 400 degrees. Season chicken cutlets with paprika, salt and pepper and bake in the oven for 20 minutes. Remove, cut into bite-size pieces and set aside.
-In a skillet, pour 1 tablespoon olive oil and place over medium heat.
-Add the zucchini and bell pepper. Cook for 5 minutes.
-Add the black beans and tomatoes to the skillet, stir and bring to a simmer. Cook for 5 minutes.
-Add the cooked quinoa to the skillet. Stir until combined, and cook for an additional 2 minutes.
-Remove from heat.
-Add the chicken pieces and combine together.
-Finish by squeezing the lime over top
-Top individual portions with shredded cheese, a side of guacamole and serve!