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.
When the chicken is done, set aside until cool enough to handle, then shred or slice, you choose.
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.
Grab a couple of peppers, what ever kind you like. And chop or slice them up, depending on what size you like them.
Chop a tomato and a couple of scallions and shred some cheese. Oh! And don't forget fresh cilantro!
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.
Get that chicken sliced or shredded and ready to go and drain and rinse a can of black beans.
Toss those beans right in with the peppers and a add a little chopped cilantro and a squeeze of lime.
Add the chicken and the quinoa and mix everything together. When everything is warm it's ready to go!
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
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!