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Add the remaining 2 tablespoons of grape seed oil to the skillet. Add the broccoli and stir-fry for 1<br />
minute. Add the broth, cover tightly, and steam for 1 minute. Add the beef and veggies back to the<br />
skillet, along with any accumulated juices, the reserved marinade, and the sesame seeds, and stir<br />
until bubbling and heating through, about 5 to 10 minutes. Serve over quinoa.<br />
Tex-Mex Bowl<br />
This recipe will allow you to fit everything you love about Tex-Mex into one irresistible bowl. And<br />
you'll only need a few minutes to prepare it.<br />
Ingredients<br />
2 tbsp olive oil<br />
2 tsp ground cumin<br />
2 tsp chili powder<br />
3/4 pounds chicken breast, sliced into 1/2 inch strips<br />
1 large onion, cut in half then thinly sliced<br />
4 peppers, cut into 1/3-inch strips<br />
2 cloves garlic, thinly sliced<br />
1 tbsp dried oregano<br />
1 can (15 oz.) kidney beans<br />
2 medium tomatoes, diced<br />
1 avocado, diced<br />
1/2 cup shredded sharp cheddar<br />
salt and freshly ground pepper<br />
Directions<br />
1. In a large skillet, heat oil and stir in cumin, chili powder, and chicken. Cook for about 4–5<br />
minutes.<br />
2. Add onions and peppers. Continue cooking for a few more minutes, stirring occasionally.<br />
3. Add garlic and oregano. Cook for about 1 minute.<br />
4. Mix in the beans until beans are hot. Season with salt and pepper.
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