Fiesta Citrus Chicken And Quinoa Recipes

FIESTA CITRUS CHICKEN AND QUINOA

Steps:

• Cut one lime into slices (6) and line bottom of small dish. pour in orange juice and soy sauce. Lay chicken breasts in marinade (in fridge) for 45 minutes. Turn over in mixture and let sit an additional 45 minutes (OR place in marinade in bag overnight.).
• Heat grill, salt and pepper both sides of the chicken, and cook chicken low and slow until cooked through. While chicken cooks, bring quinoa water to a boil with lemon ginseng teabag. Remove teabag and add quinoa.
• When quinoa and chicken are almost finished cooking, cut apple and cucumber into cubes. Squeeze a small amount of lemon and lime juice.
• When completely cooked, plate quinoa and spread, then cut chicken on slant and lay over quinoa. Squeeze some fresh lemon and lime juice over chicken and top with cucumber apple salsa. Pair with fresh roasted vegetables for a light a healthy meal.

ONE-POT CHICKEN WITH QUINOA

Steps:

• Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
• Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
• Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.

FIESTA CHICKEN QUESADILLAS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
• Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

QUINOA CHICKEN

Steps:

• 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 has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.