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.
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