Chicken Tacos with Beans and Quinoa

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.

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