Description
My meal prep this week consisting of mexi-quinoa and baked chicken breast over greens!
Scale
Ingredients
For the chicken:
- 3 large boneless skinless chicken breasts
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon TJs smoke seasoning (smoked paprika will sub)
For the quinoa:
- 1 tablespoon olive oil (or avocado oil)
- 3–4 large jalapeños, diced, stem and seeds removed
- 1/4 white onion, diced
- 1 tablespoon minced garlic
- 1 cup dry white quinoa
- 1 cup chicken broth
- 1 (14.5 ounce) can fire-roasted tomatoes
- 1 (14.5 ounce) can black beans
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt/pepper
Additional/optional:
- your favorite greens
- shredded cheese
- avocado
- other salad toppings you like
- cilantro
Instructions
- Preheat the oven to 400 degrees F.
- Place chicken breasts on a foil lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning, remembering to only put half of the noted amount on each side.
- Place in the oven for 25 minutes. Check the temperature after that time, and continue cooking until the internal temperature of the thickest part of the chicken reaches 165 degrees.
- While the chicken is cooking, begin working on the quinoa dish. Heat oil in a large skillet over medium high heat. When hot, add the jalapeños and onion. Cook for 4-5 minutes, stirring frequently. Add garlic to the pan and cook for 1 minute, stirring frequently.
- Next, add quinoa, chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper to the pan. Stir to mix all ingredients completely.
- Bring to a boil, and then reduce the heat to low. Cover the pan and let it simmer for approximately 20 minutes, or until the quinoa is fully cooked.
- When both components have finished cooking, let everything cool for at least 5 minutes. Next, arrange your chicken, quinoa, and favorite greens into airtight storage bowls. You can also pre-mix everything together. Top with shredded cheese or other salad toppings.
- Add avocado the morning before eating. Eat all portions within 4 days.
Equipment
4-cup Pyrex round glass containers
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Rubbermaid High Heat Spatula Scraper
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Depending on how much quinoa you prefer, there might be some extra quinoa left from this batch. The original recipe is meant to serve 4-6.
Recipe adapted from One Pan Mexican Quinoa by Damn Delicious.
Nutrition
- Serving Size: 1 bowl
- Calories: 538
- Sugar: 6.3g
- Fat: 9.4g
- Carbohydrates: 54.8g
- Fiber: 11.1g
- Protein: 56.4g