Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
4 chicken cutlets
1 Tbsp Montana Mex Picante Seasoning
2 cups cooked quinoa
1/2 cup Salsa Criolla
1 avocado, diced
1/4 cup cherry tomatoes, halved
1/4 cup crumbled goat cheese
* Heat skillet over medium high heat. Add in a few Tbsp oil and allow to heat. Season chicken with picante seasoning and cook for about 2-3 minutes per side. Allow to rest a few minutes before slicing.
* In the meantime, combine remaining ingredients and mix well. Divide mixture into 4 portions and place sliced chicken on top.