This simple and satisfying combination of Kenzai favorites combines your carbs, veggies, and protein in one easy-to-prepare dish. The addition of quinoa gives the chicken a breaded look and feel, accentuates the quinoa, and eliminates its messiness. You can use the leftovers as a part of a wonderful wrap. A few raw vegetables add some color and texture as well. It is also very easy to measure when one is in a precise training mode.

Quinoa Avocado Chicken

INGREDIENTS

1-3 large ripe avocados
3 boneless skinless chicken breasts
Quinoa
Assorted raw vegetables

PREPARATION

Heat your oven to 400F (205C). Pat the thawed chicken dry and rub with olive oil. Cover with spices of your choice, or a little salt and pepper. Rub a baking pan with olive oil, cover the chicken with parchment paper, and bake for 30-40 minutes until cooked through. Set aside. Cook a large batch of quinoa and set aside. Cut the chicken into cubes and measure out the chicken, quinoa, and avocados. Mash the avocados and mix them together with the chicken, then add the quinoa. Add chopped raw vegetables of your choice, such as carrots, tomatoes, or celery. Any leftovers can be used in wraps and salads.

ABOUT WATSON

Watson lives in Asheville, NC with his wife and has two children, Paul (21) and Caroline (18). He finished his first Kenzai program in 2010 and has been incorporating the nutrition, fitness, and community into his life ever since then.