Serving Size: 2-4

Ingredients

• 8 chicken thighs, boneless and skinless
• oil to coat chicken
• Mombacho Café Nicaraguan Blend
• Sacred Valley Pink Peruvian Salt
• 5 garlic cloves, minced
• 1 red onion, diced
• 2 cups cooked quinoa
• 2 cups cooked black beans
• 1 bunch cilantro, chopped
• Garnish ideas: tomato, avocado, jalapeño, lime

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Directions

1. Preheat oven to 425F
2. Coat chicken thighs in oil and season them generously with salt and Mombacho Café Nicaraguan Blend.
3. Cover a half sheet tray in foil and spray with oil.
4. Line the chicken on the half sheet tray as seen in the video.
5. Bake chicken for 20–25 min.
6. Meanwhile, heat a pan medium-high heat. Add oil when the pan is hot.
7. Add the red onion and sauté, about 5–8 minutes until the onions are starting to brown and translucent.
8. Add quinoa and stir to combine, cook 3–5 min or until heated through.
9. Add black beans and cook another 3–5 minutes or until heated through.
10. Add chopped cilantro, remove from heat, and season with salt.
11. Add quinoa and black beans to meal prep container or plate and top with chicken thighs, tomato, avocado, jalapeño, and lime.