Two 6-oz. chicken breasts, grilled and then diced
5 Tbsp pico de gallo (found in your grocer’s deli section)
1 Tbsp. low-fat sour cream
4 small whole wheat flour tortillas
1/2 avocado, peeled, sliced
5 sprigs fresh cilantro
2 cups of black beans, cooked
2-1/2 cups of quinoa, cooked
Directions: assemble chicken taco ingredients on tortillas. top with avocado slices
Serve with 1/2 cup of black beans and 1/3 cup of cooked quinoa, seasoned with cilantro, salt, and pepper.