Instructions

1. Preheat the oven to 400 degrees F.
2. Place chicken breasts on a foil lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning, remembering to only put half of the noted amount on each side.
3. Place in the oven for 25 minutes. Check the temperature after that time, and continue cooking until the internal temperature of the thickest part of the chicken reaches 165 degrees.
4. While the chicken is cooking, begin working on the quinoa dish. Heat oil in a large skillet over medium high heat. When hot, add the jalapeños and onion. Cook for 4-5 minutes, stirring frequently. Add garlic to the pan and cook for 1 minute, stirring frequently.
5. Next, add quinoa, chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper to the pan. Stir to mix all ingredients completely.
6. Bring to a boil, and then reduce the heat to low. Cover the pan and let it simmer for approximately 20 minutes, or until the quinoa is fully cooked.
7. When both components have finished cooking, let everything cool for at least 5 minutes. Next, arrange your chicken, quinoa, and favorite greens into airtight storage bowls. You can also pre-mix everything together. Top with shredded cheese or other salad toppings.
8. Add avocado the morning before eating. Eat all portions within 4 days.