Ashley Lorraine Dennis

Chicken Tacos with Black Beans & Quinoa

(MAKES 4 servings)

• Two 6oz chicken breasts, grilled and then diced - add taco seasoning
• 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
• 2.5 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.