FacebookTwitterInstragramPinterestGoogle

Blog

7 Days Fun of Clean RecipesDownload
17Jun, 17
CleanFoodCrush Spicy Mexican Chicken + Quinoa
Clean Food Love

Clean Spicy Mexican Chicken Quinoa Homemade weeknight skillet Tex-Mex with AMAZING FLAVOR + enough for the whole crowd!Spicy Mexican Chicken Quinoa Recipe InstructionsSpicy Tomato Sauce:

  • 1.5 cups of organic tomato sauce
  • 1/2 cup of water
  • 2 Tbsp olive oil, or avocado oil
  • 1 tsp chili powder
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 2 cloves of fresh garlic, minced
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp raw honey
  • 1/4 tsp of cayenne pepper

Healthy Spicy Mexican Chicken QuinoaMakes about 6 servings:
Ingredients:

  • 1.5 cups quinoa (dry)
  • 15 oz can of kidney, or black beans, drained and rinsed well
  • 3 (1.5 lbs.) chicken breasts, skin on, cut in half
  • 1 large red bell pepper, diced
  • 1 avocado, cut into wedges
  • 2 green onions, sliced

One Pan Spicy Mexican Chicken QuinoaInstructions:

  1. Place a medium saucepan over a medium high heat and add in the oil, garlic, and bell pepper.
  2. Sauté for a few minutes to soften.
  3. Add the tomato sauce, water, chili powder, cumin, paprika, vinegar, honey and cayenne pepper and whisk together thoroughly, reduce heat to low, and simmer for about 20 mins.
  4. Heat a large frying pan over a medium high with a tiny spray of oil and add the chicken breasts, fry each side just for a couple of minutes until lightly browned.
  5. Add the spicy tomato sauce from the saucepan imto the sauté pan with the chicken and cook a few more minutes.
  6. Gently mix in the quinoa and beans.
  7. Cover and cook on low heat for an additional 15 min, or until the chicken is cooked through and the quinoa is fluffy and has absorbed all the sauce.
  8. Top with avocado and sliced green onion.

Enjoy!
Heart emoji RachelSpicy Mexican Chicken Quinoa Family Dinner Meal

Spicy Mexican Chicken + Quinoa Recipe

Ingredients

  • Spicy Tomato Sauce:
  • 1.5 cups of organic tomato sauce
  • 1/2 cup of water
  • 2 Tbsp olive oil, or avocado oil
  • 1 tsp chili powder
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 2 cloves of fresh garlic, minced
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp raw honey
  • 1/4 tsp of cayenne pepper
    Quinoa Skillet:
  • 1.5 cups quinoa (dry)
  • 15 oz can of kidney, or black beans, drained and rinsed well
  • 3 (1.5 lbs.) chicken breasts, skin on, cut in half
  • 1 large red bell pepper, diced
  • 1 avocado, cut into wedges
  • 2 green onions, sliced
  • sea salt and pepper to taste

Instructions

  1. Place a medium saucepan over a medium high heat and add in the oil, garlic, and bell pepper.
  2. Sauté for a few minutes to soften.
  3. Add the tomato sauce, water, chili powder, cumin, paprika, vinegar, honey and cayenne pepper and whisk together thoroughly, reduce heat to low, and simmer for about 20 mins.
  4. Heat a large frying pan over a medium high with a tiny spray of oil and add the chicken breasts, fry each side just for a couple of minutes until lightly browned.
  5. Add the spicy tomato sauce from the saucepan imto the sauté pan with the chicken and cook a few more minutes.
  6. Gently mix in the quinoa and beans.
  7. Cover and cook on low heat for an additional 15 min, or until the chicken is cooked through and the quinoa is fluffy and has absorbed all the sauce.
  8. Top with avocado and sliced green onion.
https://cleanfoodcrush.com/spicy-clean-eating-mexican-chicken-quinoa/

Clean Food Love

Leave a Comment Below:

Print Friendly
..

7 days of fun clean recipe book
Download button
Cartoon image of Rachel Maser
email privacy block


Rachel Maser Clean Food Crush
Mail us at:
Clean Food Crush LLC
11429 S. District Dr.
Suite #1323
South Jordan, UT 84095

You may also call 1-888-317-4917
Send
2K Shares
Share751
Tweet
Pin874
+1
Stumble1