Step 1

Cook enough quinoa to have 2 ½ cups of cooked quinoa. 1 cup of uncooked quinoa will yield around 3 cups of cooked quinoa. Rinse the quinoa prior to cooking until the water runs clear. Cook using the same method you would use for rice.

Step 2

Butterfly (or pound with a meat tenderizeyour chicken so that it is not so thick and it will cook faster. Cut all the way through so you have 2 pieces. If it is still fairly thick, you may want to pound it until it is ½ inch thin or less. (Butterfly means to cut down the middle so you can open it like a book).

Step 3

Lightly season the chicken with salt and pepper.

Step 4

Add 1-2 Tbsp of of olive oil to a grill pan or skillet over medium high heat and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.

Step 5

Let it rest for a few minutes after cooking and cut into a medium dice.

Step 6

Add to a bowl and mix with half the salsa to coat evenly.

Step 7

Wash and cut your pepper and zucchini into a small dice. Sautés until soft.

Step 8

Drain and rinse the black beans

Step 9

Plating

Step 10

This recipe makes 5 servings. Add ½ cup of quinoa and divide the remaining ingredients equally to each container.