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
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