Thursday, September 10, 2015

Chicken Fajita Quinoa with Avocado

 

I love rice but I thought this would be a great substitute. The great thing about this recipe is that this is healthy yet delicious and satisfying. This makes 4 servings at only 365 per serving! I also saved some time and pre cooked some chicken thighs with salt, pepper, onion and garlic seasoning and cooked in the oven for 40 minutes.

Ingredients:
  • 3 chicken thighs, diced
  • ½ c quinoa
  • 1 can rotel tomatoes
  • Vegetable broth
  • 1 medium onion, diced
  • ½ large orange bell pepper, diced
  • ½ c frozen corn
  • ¾ can black beans, drained and rinsed
  • 1 avocado
  • Cilantro
  • ½ tsp Cayenne pepper
  • 1 Tbsp Chili powder
  • 1 Tbsp EVOO

Directions:
  • Drain the rotel tomatoes into a measuring cup, fill reamining with the broth to equal 1 c of liquid. Combine liquid and quinoa in pot and bring to boil, then simmer to cook until liquid is absorbed.
  • Add EVOO to a pan and heat on medium high. Add onions and peppers and let cook for 5 to 7 minutes. Add in the corn, beans, rotel tomatoes and chicken. Mix to combine, season with the cayenne pepper and chili powder then turn heat to low and cover.
  • Chop some cilantro to top and slice the avocado.
  • When the quinoa is cooked add it to the fajita mix and combine.
  • To serve top with cilantro and a quarter of sliced avocado per person.

This may have been a record of how quick we ate this, it was gone in minutes, hope you enjoy!

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