INGREDIENTS
1/2 lb
Chicken cutlets or breast, skinless boneless
1 10.05 ounce can
Black beans
1/4 cup
Cilantro
2 cloves
Garlic
1
Jalapeno
1
Lime, wedges
1
Red onion
1 14.5 ounce can
Tomatoes
1 cup
Chicken stock, low sodium
1 1/2 cups
Quinoa
2 tbsp
Grapeseed oil
1
Cheddar cheese
1 10 ounce can
Enchilada sauce, mild
1
Avocado (peeled and cored and sliced bite size)