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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

  • Place a medium saucepan over a medium high heat and add in the oil, garlic, and bell pepper.
  • Sauté for a few minutes to soften.
  • 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.
  • 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.
  • Add the spicy tomato sauce from the saucepan imto the sauté pan with the chicken and cook a few more minutes.
  • Gently mix in the quinoa and beans.
  • 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.
  • Top with avocado and sliced green onion.