Braised Adobo Chicken and Quinoa Salad

Adobo Chicken

½ cup fresh salsa

½ teaspoon garlic, minced

2 tablespoons red onion, diced

¼ teaspoon salt-free southwest chipotle seasoning

½ teaspoon salt-free tomato basil seasoning

½ jalapeño, stems and seeds removed and finely diced

2 ounces grilled and diced marinated chicken (3 ounces chicken for men)

½ teaspoon fresh lime juice

2 teaspoons cilantro, rinsed and chopped

1 medium poblano pepper, dry roasted and peeled

In a skillet over medium heat, add the salsa, garlic, onion, southwest seasoning, tomato basil seasoning, and jalapeño. Bring to a simmer; add diced grilled chicken, lime juice, and cilantro.
Heat until chicken is hot all the way through.
Cut a slit in the pepper and stuff with chicken mixture. Microwave until hot. Serve over Black Bean and Quinoa Salad.

Marinade

3 sprigs fresh thyme or pinch of dried thyme

3 sprigs of fresh tarragon

1 tablespoon chopped garlic

1 tablespoon chopped yellow onion

2 tablespoons lemon juice

1 teaspoon salt-free chicken seasoning

½ teaspoon salt substitute

⅛ teaspoon black pepper

½ cup water

Place the thyme, tarragon, garlic, chopped onion, lemon juice, chicken seasoning, salt substitute, black pepper, and water in blender and blend until smooth.

Black Bean and Quinoa Salad

¼ cup cooked quinoa (½ cup for men)

¼ cup thawed corn

¼ cup cooked black beans

1 teaspoon salt-free garlic & herb seasoning

½ teaspoon salt-free southwest seasoning

½ teaspoon salt-free chicken seasoning

2 tablespoons fresh lime juice

Pinch of salt substitute

1 tablespoon cilantro, chopped and rinsed

Cook the quinoa and cool, toss with corn, black beans, garlic herb seasoning, southwest seasoning, chicken seasoning, fresh lime juice, salt substitute, and cilantro.
Women: 273 cals; 2g fat; 30g carb; 19g protein
Men: 349 cals; 5g fat; 40g carb; 26g protein