Southwest Chicken Avocado Cups with Black Beans

These tasty southwest chicken avocado cups provide a healthy balanced meal. Avocados are one of those health “super foods” that everyone happens to be obsessing over right now, but it makes sense because they really are an amazing food! The rich, creamy texture of this fruit comes from its high content of anti-inflammatory monounsaturated fat.  Unlike most fruits, avocados are a good source of vitamin E, a micronutrient with anti-inflammatory effects. Diets high in these compounds are linked to decreased risk of the joint damage seen in early osteoarthritis

Recipe by Hannah Lempke
Serves - 2
Prep. Time - 10
Cooking Time - 20


  • 1 Ripe Avocado
  • 1/2 Cup Quinoa
  • 1 Cup Water
  • 2 Chicken Breasts
  • 1 Lime
  • 1 TSP Chili Powder
  • 1/2 TSP Cumin
  • 1/2 TSP Garlic Powder
  • 1/2 TSP Onion Powder
  • 1/4 TSP Paprika
  • 1 Can Organic Black Beans
  • 3 Plum Tomatoes
  • 2 TBSP Olive Oil
  • Fresh Cilantro
  • Himalayan Salt & Pepper


  • For the quinoa, rinse 1/2 cup of quinoa under cold water and add to a medium sized pot with 1 cup of water and just a pinch of salt over medium-high heat. Allow the water to come to a rolling boil, then reduce the heat to low and cover the pot, allowing the quinoa to sit for about 15 minutes until the water has evaporated. Let the quinoa sit in the pot, covered, for an additional 5 minutes, then fluff with a fork and transfer into a large bowl and set aside.
  • For the chicken, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a small bowl, combine 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and 1/4 teaspoon of paprika. Add to the dry mixture the zest of 1 lime and mix thoroughly. Rub the 2 chicken breasts with the seasoning, front and back, and place in the oven for about 15 to 20 minutes or until thoroughly cooked through depending on their thickness. Remove the chicken from the oven and allow it to cool completely. Once fully cooled, chop the chicken into bite-sized pieces and add to the bowl of quinoa.
  • Taking the bowl of chicken and quinoa, rinse a can of black beans and add to the bowl. Roughly chop 3 plum tomatoes and transfer into the bowl. From here, add the juice of half of a lime and about 1 to 2 tablespoons (depending on how much you enjoy) of freshly chopped cilantro. Mix until everything is evenly distributed and add salt and pepper to taste.
  • Slice 1 avocado in half and remove the pit. With the “cup” that the pit left behind, fill with the chicken and quinoa mixture. 

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