Macro: Jalapeno Chicken and Southwest Quinoa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Marinate the Chicken

Step 2

In a blender or food processor, combine the cilantro, jalapeño, garlic, lime juice, olive oil, cumin, salt, and pepper. Pulse until smooth. Place the chicken in a bowl or zip-top bag, pour the marinade over it, and let it sit for at least 30 minutes (or up to 4 hours in the fridge).

Step 3

2. Cook the Quinoa

Step 4

Rinse the quinoa under cold water. Combine 1/2 cup dry quinoa with 1 cup water (or chicken broth for extra flavor/protein) in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 5

3. Build the Salad Side

Step 6

While the quinoa cools slightly, combine the rinsed black beans, diced bell pepper, red onion, and corn in a large bowl. Stir in the cooked quinoa. Whisk together the lime juice, chili powder, and cumin, then pour over the mixture. Toss well.

Step 7

4. Grill the Chicken

Step 8

Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing to keep it juicy.

Step 9

5. Assemble Your Meal Prep

Step 10

Divide the Quinoa and Black Bean salad into 4 equal portions across your containers. Top each with one-fourth of the grilled chicken.