This recipe is similar to my Mexican Quinoa Skillet, but it has some additional vegetables as well as uses chicken over beef. With the new year I have given up red meat and I have to experiment quite a bit to not get bored of chicken! This recipe is a winner; it is both healthy and perfect for meal prepping. It’s packed with protein and low in fat. The fact that it’s so easy to make, makes it perfect for those family dinner nights when really you do not feel like cooking!
1.5-2 lbs chicken, cut into 1/2 inch pieces
3 cups cooked Quinoa
1 can diced tomatoes
1 can sweet corn, drained
1 can black beans, drained and rinsed
1 medium yellow onion, diced
2 red bell peppers, chopped
1 package taco seasoning
2 TBS canola oil
Begin by cooking Quinoa according to package with 1 tsp of your taco seasoning. You can add other seasonings if you like as well, such as cumin and chili powder or cayenne pepper for a little heat.
While the quinoa is simmering, heat canola oil on a large skillet and cook your chicken on medium high heat until no pink remains. Add the rest of your taco seasoning and however much water the package requires at this point.
Once quinoa is done, mix in your diced tomatoes with the quinoa.
Sauté your diced onion and chopped bell peppers until onion is translucent. At this point add your corn and black beans until they are warm.
Mix everything together and enjoy!
I am personally doing no processed foods, so I keep it simple, but some great toppings on this would be guacamole/avocado, shredded cheese, salsa, and sour cream.