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Veggie Fiesta Bowl
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 371


  • ½ cup onion, chopped
  • 1 cup tricolor peppers, chopped
  • 1 cup cooked black beans
  • ¼ cup chicken consommé
  • ⅓ cup cilantro
  • 1 tbsp. fresh garlic, finely chopped
  • 1 tsp. cumin
  • ⅛ tsp. cayenne pepper
  • 1 cup cooked quinoa
  • ½ cup cherry tomatoes chopped in half
  • 16 oz. chicken breasts
  • Salt and pepper to taste

Serve With:

  • 8 fresh lettuce leaves (butter lettuce), chopped into strips.
  • 4 slices of avocado.
  • 2 Serrano Peppers, sliced (optional)
  • 2 lemons



Quinoa Mix:

  1. Preheat the Vida Sana 4-Qt. Casserole on medium heat.
  2. Once the casserole passes the water test, add the onion and tricolor peppers.
  3. Sauté for a few minutes then add the cooked black beans, chicken consommé, cilantro, garlic, cumin and cayenne pepper and salt and pepper to taste, stirring well.
  4. Cover with the lid and turn the valve to the Steam-Seal position. Cook for 5 minutes.
  5. Open the lid and add the quinoa and cherry tomatoes. Stir, cover and lower the heat to medium-low.
  6. Cook for 5 more minutes and remove from heat.


  1. Preheat the Vida Sana 14” Skillet on medium heat.
  2. Once the skillet has passed the water test, add the chicken breasts. Sear one side for 4-5 minutes.
  3. Turn the chicken over, cover with lid and turn the valve to Steam-Seal position and lower the heat to medium-low. Cook for 10-12 minutes.
  4. Remove from heat and cut into small pieces.
  5. Add the chicken to the quinoa mix. Stir well.

To Serve:

  1. For each portion, place a bed of 2 pieces of the chopped fresh lettuce in a bowl.
  2. Top the lettuce with ¼ cup of the quinoa mix.
  3. Add a slice of avocado and slices of serrano peppers (optional).
  4. Squeeze lemon juice on top.
Veggie Fiesta Bowl

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