Taco Night!

Who doesn't love taco night?  It will probably come as no surprise that I don't mean greasy hamburger with the envelope of (not real food) taco seasoning.  Once in a great while we will make taco's with ground beef or turkey (we cal them 70's tacos, because they were a staple back then!) but there really is no need to use the packet.  Lately I've been making this tasty combo that is great in a tortilla, on a bed of lettuce or just in a bowl with a few tortilla chips on the side.  If you've got a super busy week, cook the chicken and quinoa ahead and refrigerate until needed.  Check it out:

We'll start with the seasoning, which is a combo of cumin, garlic, chili powder and salt.  Mix it together in a little dish.  

Drizzle a little olive oil on two boneless, skinless chicken breast halves and sprinkle a little of the seasoning mix on each side.  Cook in an oven pre-heated to 375 degrees for about 25-30 min.

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When the chicken is done, set aside until cool enough to handle, then shred or slice, you choose.

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While the chicken is in the oven, cook one cup of quinoa with two cups of low sodium chicken broth, stir in the remaining seasonings from the chicken.

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Grab a couple of peppers, what ever kind you like.  And chop or slice them up, depending on what size you like them.

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Chop a tomato and a couple of scallions and shred some cheese.  Oh! And don't forget fresh cilantro!

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Once the chicken is cooled and the quinoa is getting close to done, heat a teaspoon of oil in a pan and toss the peppers and white parts of the scallions in.

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Get that chicken sliced or shredded and ready to go and drain and rinse a can of black beans.

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Toss those beans right in with the peppers and a add a little chopped cilantro and a squeeze of lime.

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Add the chicken and the quinoa and mix everything together.  When everything is warm it's ready to go!

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You can eat this on it's own, or with a few tortilla chips.  Eat it in a flour tortilla or on a bed of lettuce.  What ever you do, add a little shredded cheese and some fresh cilantro and scallions on top and avocado too (I was having a bad avocado day so they didn't make the photo!).

Chicken Quinoa Taco bowl

2 boneless, skinless chicken breast halves

1 1/2 tsp cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

2 cups low sodium chicken broth

1 cup quinoa

2 -3 peppers of choice (bell, anaheim, poblano, etc) sliced or diced

1 can black beans, drained and rinsed

1 lime

2-3 scallions sliced

1 tomato diced

small handful of fresh cilantro chopped

shredded cheddar cheese

1 avocado sliced

Pre-heat oven to 375.  Mix spices in a small bowl.  Drizzle chicken with a little olive oil and sprinkle with seasonings on both sides.  Cook chicken on a baking pan for 25-30 min until cooked through.  Set aside.  Shred or slice when cool enough to handle.

Meanwhile, cook quinoa in a medium sauce pan with chicken broth and remaining seasonings.  Bring to a boil, cover and reduce heat, simmer until liquid is evaporated and quinoa can be fluffed with a fork (15-20 min).

Heat a teaspoon of oil in a large pan and add peppers and whites of scallions.  cook stirring until starting to soften.  Add black beans, half of the cilantro and a squeeze of lime.  Add sliced or shredded chicken and quinoa and mix together until everything is warmed through.

Serve in a bowl with a few tortilla chips, wrapped in a flour tortilla or on a bed of lettuce.  Top with shredded cheddar cheese, cilantro, scallion greens, tomato and avocado.  Squeeze a little more lime on top (to taste).  Enjoy!

 

 

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