Mexican Chicken Power Bowl

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. Heat a med. saucepot with 1 cup of water and bring to a boil. Add quinoa and lime mix, stir, cover and turn heat to low. Cook quinoa for 12-15 min. Remove from heat and let it sit, covered for 5-10 min. Add 1/8 tsp. kosher salt and fluff with fork.
2. Meanwhile, preheat med. saute pan on med. high heat. Remove chicken with tongs, and saute 3-4 min. per side (internal temp. 165°F). Allow chicken to cool slightly and slice into strips.
3. Place cilantro ranch dressing in small bowl and stir thoroughly to combine.
4. Mix bag of corn and black bean salad in separate mixing bowl.
5. To assemble: Evenly distribute quinoa in the bottom of each bowl. Place corn and black bean salad in half of bowl and cooked chicken strips in the other half of bowl over quinoa. Drizzle cilantro ranch dressing over the top and enjoy.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. Heat a med. saucepot with 2 cups of water and bring to a boil. Add quinoa and lime mix, stir, cover and turn heat to low. Cook quinoa for 12-15 min. Remove from heat and let it sit, covered for 5-10 min. Add 1/4 tsp. kosher salt and fluff with fork.
2. Meanwhile, preheat med. saute pan on med. high heat. Remove chicken with tongs, and saute 3-4 min. per side (internal temp. 165°F). Allow chicken to cool slightly and slice into strips.
3. Place cilantro ranch dressing in small bowl and stir thoroughly to combine.
4. Mix bag of corn and black bean salad in separate mixing bowl.
5. To assemble: Evenly distribute quinoa in the bottom of each bowl. Place corn and black bean salad in half of bowl and cooked chicken strips in the other half of bowl over quinoa. Drizzle cilantro ranch dressing over the top and enjoy.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.

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