- 2 boneless skinless chicken breasts about 1 pound
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lime zest and juice
- 1 small red onion diced
- 1 cup quinoa
- ½ cup chopped fresh cilantro plus additional for serving
- 1 14-ounce can black beans rinsed and drained
- 1 14-ounce can corn drained or 1 1/2 cups fresh or frozen corn thawed if frozen
- 2 cups halved cherry tomatoes about 1 pint
- 1 jalapeño seeded and diced
- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed lime juice plus additional for serving
- 1 teaspoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper use less or omit if sensitive to spice
- ¼ teaspoon ground black pepper
- Diced avocado or Best Guacamole Recipe
- Shredded cheese
- Non-fat plain Greek yogurt or sour cream
- Salsa
- Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium-low heat or microwave until heated through. For longer storage, freeze in an airtight container for up to 3 months and thaw overnight in the refrigerator before reheating.
