Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  6 oz chicken breast $5.49
• Simple Truth Organic® Quinoa

  1/4 cup dry $5.49
• Cabbage

  1 1/2 cups thinly sliced
• Carrot

  1/2 small carrot, grated or cut into thin matchsticks
• Asparagus

  4 oz, woody ends trimmed and cut into 2-inch pieces
• Onion

  1/4 small onion, thinly sliced
• Fresh Organic Lime

  1 lime, juiced $1.50
• Fresh Medium Ripe Avocado

  1/2 avocado, sliced $1.50
• Olive oil

  2 teaspoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Garlic powder

  1/4 teaspoon
• Smoked paprika

  1/4 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Hot sauce

  optional, to taste
• Oyster Bay Sauvignon Blanc New Zealand White Wine

  750 ml $8.97

Instructions

1. Rinse the quinoa in a fine-mesh strainer; thinly slice the cabbage and onion, grate or matchstick-cut the carrot, trim and cut the asparagus, juice the lime, and slice the avocado.
2. Bring the quinoa, 1/2 cup water, and a pinch of salt to a boil in a small saucepan; cover, reduce heat to low, and cook 14 to 16 minutes until the water is absorbed, then let stand covered off heat for 5 minutes and fluff with a fork.
3. While the quinoa cooks, toss the cabbage, carrot, half the lime juice, honey, 1/2 teaspoon olive oil, a pinch of salt, and black pepper in a bowl; massage lightly with your hands for 30 seconds so the slaw softens but stays crisp.
4. Pat the chicken dry, then season with chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and 1/2 teaspoon olive oil.
5. Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook the chicken 5 to 6 minutes per side, lowering the heat if the spices darken too quickly, until the thickest part reaches 165°F; transfer to a cutting board to rest for 5 minutes.
6. In the same skillet, add the onion and asparagus with a pinch of salt and cook over medium heat for 3 to 5 minutes until the asparagus is crisp-tender and lightly blistered; squeeze in the remaining lime juice and scrape up the browned bits.
7. Slice the rested chicken across the grain; spoon the quinoa into a bowl, top with the asparagus-onion mixture, sliced chicken, cabbage slaw, and avocado, then finish with hot sauce if you like.