Salsa Verde Chicken Quinoa bowls

Salsa Verde Chicken Quinoa bowls
Salsa Verde Chicken Quinoa bowls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2 1 1/2

    1/2 lb boneless, skinless chicken breasts, cut into strips

  • 1 1

    1 tsp ground cumin

  • 1/2 1/2

    1/2 tsp salt

  • 1/2 1/2

    1/2 tsp pepper

  • 2 2

    2 Tbsp olive oil

  • 1 1

    pkg 1 (12-oz) pkg organic fajita vegetables (such as Eat Smart)

  • 1 1

    jar 1 (16-oz) jar salsa verde

  • 2 2

    pkg 2 (10-oz) pkg frozen quinoa-brown rice blend (such as Path of Life)

  • 1 1

    can 1 (15.5-oz) can BPA-free black beans, drained and rinsed

  • 1 1

    pkg 1 (4-oz) pkg crumbled feta cheese

  • 1/4 1/4

    1/4 cup chopped fresh cilantro

  • 1 1

    1 lime, cut into wedges

Directions

Sprinkle chicken with cumin, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until done. Remove from skillet, and keep warm. Add fajita vegetables to drippings in skillet; sauté 5 minutes or until tender. Return chicken to skillet with salsa verde; cook until thoroughly heated. Meanwhile, cook quinoa mixture according to package directions, adding beans during stand time. Divide quinoa among bowls; top with chicken mixture, cheese, and cilantro. Serve with lime wedges.

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