If you've been hanging around here at Darcie's Dishes any length of time I'm sure you've noticed that I'm a wee bit obsessed with Mexican food. I just can't help myself. When I was pregnant with my four kids I craved Mexican constantly. My poor husband had to eat it just about 5 days a week. Sorry babe! At least now I've cut it down to two times a week.
Since I just can't seem to get enough Mexican, I'm constantly trying to think of ways to recreate the flavors. I've recently fallen in love with quinoa. I always liked it before, but I've really learned how to flavor it well and now I just can't enough. Plus it's such a nutrient dense food that I feel great feeding it more and more to my family.
This dish has just a kick of spice to it, but not too much that your kids won't eat it. Even my 2 year old gave it his thumbs up approval. Plus it only takes one dish to prepare the WHOLE meal!! I love as little clean up as possible. Can I get an amen?
Fiesta Quinoa Chicken Skillet (E) Serves 4-6
- 1lb. chicken breast, diced
- 1 T. of coconut oil, divided
- 1 medium onion, diced
- 1 large bell pepper (any color), diced
- 1 cubanelle pepper, diced, seeds and ribs removed ***If you'd like more heat you could use a poblano or jalapeno pepper, just make sure you scrape out the seeds and ribs
- 2 garlic cloves, minced
- 2 T. taco seasoning
- 10.5 oz. can of tomatoes with diced chilies (i.e. Rotel)
- 1 c. quinoa, rinsed well
- 1 1/2 c. water
- 1/2 t. salt
- Romaine lettuce
- optional toppings - tomatoes, green onions, fresh salsa, 0% plain Greek yogurt
- Heat 1/2 T. of coconut oil in large skillet over medium heat. Once melted add chicken to the pan and cook until the chicken is no longer pink.
- Remove chicken from the pan and set aside. Add the other 1/2 T. of coconut oil and let it melt over medium heat. Add the onion, bell and cubanelle pepper. Cook until onion is soften. Add garlic and cook for 2 minutes more.
- Add the taco seasoning to the pan and cook for 1 minute, stirring frequently. Add the tomatoes with their juices, chicken, quinoa, water and salt to the pan.
- Bring to a boil, cover and reduce heat to a low simmer. Cook until quinoa is done, about 18-20 minutes. Taste and add more salt if needed.
- Serve with side of lettuce and any of the additional toppings.