Taco Chicken and Quinoa Salad bowl
3 boneless, skinless chicken breasts
1 taco seasoning packet (your choice of brand)
2 Tablespoons olive oil
Lime juice , optional
1 green bell pepper, diced
1 medium onion, diced
1 can black beans, drained and rinsed (I only used about 1/2 a can)
1 can corn, drained and rinsed (I only used about 1/2 a can)
Salt and pepper
Cumin, if desired
1 cup Quinoa, cooked according to package directions
Salt and Pepper, Garlic powder, and onion powder for seasoning, unless you use an already seasoned package of Quinoa
First- Mix the taco seasoning with 1/4 cup water, 2 tablespoons olive oil, and a couple of splashes of lime juice in a large bowl. Slice your chicken into thin bite size strips and place in bowl with marinade. Toss to coat. Set aside.
In Large skillet heat a Tablespoon of olive oil over medium heat. Add the diced bell pepper and onion and saute about 5-10 minutes until tender. Add the Black beans and corn and saute another minute or two, season to taste with a little salt and pepper and cumin if desired.
When veggies are tender remove to plate and heat another Tablespoon of Olive oil in your skillet and add the chicken-marinade and all to the pan. Cook over medium high heat until chicken is cooked thru and no longer pink. Your marinade should evaporate or become thick as well.
When chicken is done , add your veggie mixture and toss until combined and warmed thru.
I did this by placing 2 cups of my salad mix to a bowl. Then I added a 1/2 cup of Quinoa, then 1 cup of my chicken mixture. Next came about a Tablespoon of grated cheese, A Tablespoon of Salsa sprinkled around and A light drizzle of ranch dressing...