Ingredients

• 2 Chicken Breasts
• 2 Tbsp Coconut Oil, melted
• 1/2 Tbsp Lemon Juice
• 1/2 Tbsp Sea Salt
• 1/2 Tbsp Black Pepper
• 1 Tbsp Cumin
• 1/4 tsp Cayenne
• 1 Tbsp Paprika
• 1/2 Tbsp Garlic Powder
• 1/2 cup Organic Quinoa Grain
• 1/2 cup Bulgur
• 2 cups Water
• 3 cups mixed Spring Greens
• 1/2 cup Black Beans
• 1 cup Fresh Corn
• 1 cup Red Cabbage, shredded
• 1 Avocado, sliced
• 1/2 cup fresh Salsa
• 1 Lime, juiced
• 4 Tbsp Olive Oil
• 1/2 cup Cilantro, chopped

Instructions

1. Preheat grill or grill pan to medium heat. Place chicken breasts in a bag and add coconut oil, lemon juice, sea salt, black pepper, cumin, cayenne, paprika and garlic powder. Use hands to massage marinade into chicken breasts and let sit for 10 minutes.
2. Combine quinoa, bulgur and water in a pot. Bring to a boil, cover and reduce to a simmer. Cook 15 minutes, remove from heat and let sit for 5 minutes before fluffing with a fork. Set aside.
3. Grill chicken breasts: add chicken to preheated grill and grill for 7-8 minutes per side, or until chicken is fully cooked. Remove from grill and let sit 5 minutes before slicing into strips.
4. Divide cooked grains between two large bowls and top with spring greens, grilled chicken, black beans, corn, red cabbage, avocado and salsa. Drizzle with lime juice and olive oil, and sprinkle with cilantro. Dig in!