Mexican Chicken Over Quinoa & Brown Rice w/ Asparagus

-

 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.  







Comments

Post a Comment

Popular posts from this blog

Jumbo Baked Egg Cups Recipe

-
Image
    Jumbo Baked Egg Cups Ingredients ·        6 Jumbo eggs ·        ½ c. milk (or almond milk) ·        ½ lb ground sausage  ·        ½ onion diced ·        ¼ red bell peppers diced ·        ¼ green peppers diced ·        baby spinach  ·        mozzarella cheese shredded ·        salt, pepper and/or red pepper flakes to taste  Instructions 1.      Preheat oven to 400 F o 2.      Spray a nonstick jumbo muffin tin with nonstick cooking spray. Set aside. 3.      Cook ground sausage, peppers and onions in frying pan until sausage is well done.   4.      Whisk the eggs in a mixing bowl with milk.  5.      Place cooked sausage mixture into each tin.  6.      Then place spinach, mozzarella cheese and sprinkle salt, pepper and/or red pepper flakes on top.   7.      Pour the egg mixture on top, leaving 1/8" from the top of each cup.  8.      Bake for 25 to 30 minutes, or until a fork comes out clean for each muffin. Remove from oven. Use a knif
Read more

Chicken Quesadilla

-
Image
Chicken Quesadillas Ingredients 1 can Canned chicken 1 pkg Taco Seasoning 2 c. Shredded cheese 1 pkg. Tortilla Shells 1 Tomato 1 Avacado Romain Lettuce Salsa Sour Cream Directions: 1.  Preheat oven to 425 o F 2.  In a bowl combine drained chicken & taco seasoning. 3.  Microwave for 1 minute 4.  Get out 2 cookie sheets & cover with aluminum foil & spray with spray butter. 5.  Lay out tortilla shells & cover with cheese & sprinkle chicken on top of cheese.   6. Place another tortilla shell over the cheese & chicken. 6.  Spray tops of tortilla with butter. 7.  Bake in oven for 5-7 minutes in until cheese is melted & golden brown. 8.  Cut in quarters and serve with diced tomatoes, avacado, lettuce, sour cream & salsa. I love it when you cut an avacado and it's perfectly ripe! Finally Gluten Free Tortilla Shells :)  
Read more

Zucchini Sausage Goulash Recipe

-
Image
Ingredients:  1 1/2 lbs Sausage Links  1/2 Head Broccoli Chopped 1/2 Head Cauliflower Chopped 4 Tomatoes Diced 4 Carrots Diced 1 c. Bell Peppers Diced (I love mixing all 4 colors) 4 Stalks Celery Diced 3 Small Zucchini or 1 Large Zucchini Diced 1 Qt Jar Homemade Tomato Sauce  2 Sprigs Thyme 2 Sprigs Oregano Directions: 1. Wash all vegetables in a sink filled with cool water and about 1/4 c. white vinegar to help remove any residue on the vegetables before prepping.   2. Chop and dice all vegetables (broccoli, cauliflower, tomatoes, carrots, peppers, celery, & zucchini) 3. Slice raw sausage links into about 1/2 inch thick pieces, place sausage in the 8 Qt Instant Pot. 4. Add all vegetables to the 8 Qt Instant Pot.   5. Add jar of tomato sauce & pick leaves off herbs to add to Instant Pot. 6. Mix all ingredients well then add about 1/2 a qt jar of water to the mixture.   7. Make sure the lid is on the Instant Pot correctly and
Read more