Salsa Verde Chicken Quinoa bowls

By á-22984

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

Preparation

Step 1

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.