Mexican Chicken Over Quinoa & Brown Rice w/ Asparagus

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 Mexican Chicken Over Quinoa & Brown Rice w/ Asparagus


Ingredients:

Chicken

2 Large Chicken Breasts diced

3 Garlic Cloves minced

1 Medium Red Onion diced

½ Red Bell Pepper diced

½ Yellow Bell Pepper diced

½ Orange Bell Pepper diced

4 Medium Tomatoes diced
Dash of Black Pepper

Dash of Red Pepper Flakes

Dash of Lemon Pepper Chicken Seasoning

1 Ripe Avocado


Asparagus

1 bunch asparagus

2 Tbs. Butter

2 Tbs. Garlic Powder

2 Tbs. McCormick Vegetable Seasoning

 

1 box of Quinoa & Brown Rice Mix 

 

Directions:

1.     In a large frying pan cook diced chicken in 3 Tbs. Olive Oil until 165oF, drain any water/juice from the pan & allow chicken to sear until a nice brown color on one side. 

2.     Add garlic, red onion & bell peppers to pan, fry until peppers are starting to soften.

3.     Add tomatoes, black pepper, red pepper flakes, & lemon pepper seasoning. 

4.      Cook all on medium to low heat until tomatoes are cooked & peppers are softened. 

5.     Leave simmer while cooking other items  

 

Asparagus:

1.     Heat frying pan over medium/high heat & melt 2 Tbs butter in pan. 

2.     Cut white ends off asparagus & cut into sections or leave whole.

3.     Add asparagus to frying pan.

4.     Add garlic seasoning & McCormick Vegetable Seasoning

5.     Fry until turn darker green, but still a little crisp, not mushy 

 

Quinoa & Brown Rice:

1.     Cook by following directions on box.

I cook mine in my instant pot while I’m cooking chicken & asparagus.  

 

Plating: 

Scoop of quinoa, topped with scoop or two of chicken mix, dice up fresh avocado to top. Asparagus as a side.  


Yield: About 6 servings 

Great for meal prep & left overs.  







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