Avocado Quinoa Salad

 

INGREDIENTS

• 1 1/2 cups cooked quinoa, red or tricolor
• 8 ounces haas avocado, from 2 small, diced
• juice of 1 lime
• 1 ripe beefsteak or heirloom tomato, diced
• 2 mini cucumbers, diced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red onion
• 1 jalapeño, sliced thin with seeds
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste

INSTRUCTIONS

• Combine all the ingredients together in a bowl and eat right away.
• Taste for salt and lime juice, and adjust as needed.
• If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
• Multiply the recipe for more servings.

Avocado Caprese Chicken

Another new one to try..... http://www.cookingclassy.com/avocado-caprese-skillet-chicken/

Avocado Caprese Skillet Chicken

Yield: 4 servings

Ingredients

• 2 (10 - 11 oz each) boneless skinless chicken breasts, butterflied and halved
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 Tbsp olive oil
• 6 oz fresh mozzarella, cut into 8 slices
• 4 avocado slices (from a firm but ripe large avocado)
• 2 medium vine ripened tomatoes, sliced
• 3 Tbsp balsamic glaze (I used Bertolli)
• 1/3 cup chopped basil ribbons

Directions

• In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet. Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) then add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1 - 2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
• Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
• Recipe source: Cooking Classy