Ingredients

• 1.5 lbs boneless skinless chicken breasts (about 4 small breasts)
• 1/3 cup guava preserves (or guava paste, slightly melted)
• 2 tbsp fresh lime juice
• 2 tbsp low-sodium soy sauce or tamari
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil
• 2 cups cooked quinoa
• 1 (15 oz) can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a small bowl, whisk together the guava preserves, lime juice, soy sauce, minced garlic, and grated ginger to create the guava glaze.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts lightly with salt and pepper, then add to the skillet. Cook for 6-7 minutes per side, or until golden brown and cooked through (internal temp of 165°F).
3. Pour half of the guava glaze into the skillet with the chicken during the last 2 minutes of cooking. Turn the chicken to coat completely as the glaze bubbles and thickens into a sticky, mouthwatering sauce. Remove from heat.
4. In a large serving bowl, toss the cooked quinoa, black beans, diced red bell pepper, and chopped cilantro. Drizzle with the remaining half of the guava glaze (ensure this half was set aside and never touched the raw chicken in the pan) and toss to combine.
5. Slice the sticky guava chicken and serve warm over a hearty bed of the high-fiber black bean and quinoa salad.