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!