Quinoa accompanied by tender grilled chicken fajitas combined with corn, zucchini, tomato, jalapeño pepper, cilantro, and black beans. Prepare this super complete bowl for any occasion or daily work lunch; it's very easy.
1/2 cups Extra Special® whole artichoke hearts in spring water, chopped
1 cup Great Value® Querétaro black beans, cooked
2 cups tomato , diced
1/2 cups fresh cilantro, finely chopped
1/2 cups Jalapeño chile, finely chopped
1/2 cups onion, finely chopped
1/2 cups chives, chopped (green onion stalk)
1 pinch Great Value® salt
1 pinch pepper
Preparation
30 mins
0 mins
Low
Season the chicken fajitas with salt and pepper, and cook in a skillet over medium heat with oil until cooked through. Drain on paper towels and set aside.
In a bowl, mix the chicken with the quinoa, olive oil, lemon juice, fava beans, corn kernels, artichoke hearts, beans, tomato, cilantro, jalapeño pepper, and red onion; mix very well.
Season the preparation to your liking. Serve and enjoy.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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