| 7 | 30 | 380 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 2 |
| 1/3 cup | Organic Quinoa |
| 1 tbsp | Extra virgin olive oil |
| 1 breast | Chicken breast, boneless, skinless (cut into 1/2 inch pieces) |
| 1 tbsp | Taco seasoning mix, McCormick |
| 1/3 cup | Water, filtered |
| 3 cup | Lettuce, romaine (torn) |
| 1/2 cup | Cherry Tomatoes (halved) |
Cook quinoa according to package directions.
Prepare the lettuce by tearing into bite size pieces.
Heat oil in skilledt and cook chicken for 5 minutes or so.
Sprinkle chicken with taco seasoning and add 1/3 cup of wter to pan. Stir to coat and cook for 2 or so more minutes, until chicken is cooked through and sauce has thickened slightly. Set aside to cool.
Assemble by putting chicken in bottom, topped with quinoa, then lettuce and tomatoes.
Optional: additional veggies, shredded cheese, salsa, avacodo dressing, tortilla strips, etc.
| Grain | 0.4 |
| Meat | 1.3 |
| Vegetables | 1.9 |
