Spicy Chicken Quinoa - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Newfun4me
We are trying to eat healthier, but we still want flavorful, so I came up with this recipe. My family loves it! Great served with chips, stuffed in half a zucchini (and baked), in a tortilla, or just by itself!
Ingredients
- 1 cup chicken broth
- 1/2 cup quinoa
- 1 pound ground chicken
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons olive oil, divided
- 1 zucchini, diced
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed, drained
- 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
- 1 cup salsa
- 3/4 cup shredded Mexican cheese blend
Instructions
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Mix chicken, garlic powder, and cayenne pepper together in a bowl.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.
- Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.
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