INGREDIENTS
2
Chicken breasts
1
Avocado
1
Bell pepper
1 15.5 ounce can
Black beans
1 cup
Corn
1
Jalapeno
1
Lime, zest and juice
1
Onion
1 tsp
Oregano, dried
2 1/4 cups
Chicken or vegetable stock
1 cup
Salsa
1 cup
Quinoa
1 tsp
Chili powder
1
Kosher salt
1/2 tsp
Paprika
1
Olive oil, extra-virgin
1 1/2 tsp
Cumin, ground
1 cup
Monterey jack
1
Sour cream