| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
meals
|
Ingredients
Mexican Seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp kosher salt
Recipe Ingredients
- 1 pound chicken tenders cut into 2 inch cubes
- 1 yellow pepper thinly sliced
- 1 orange pepper thinly sliced
- 1 green pepper thinly sliced
- 1 red pepper thinly sliced
- 1 poblano pepper thinly sliced
- 1 yellow onion thinly sliced
- 4 T avocado oil
- 1 head fresh cilantro chopped
- 1 lime
- 1 cup tri colored quinoa
- 2 cups chicken stock
- 1/2 tsp kosher salt optional
Ingredients
Mexican Seasoning
Recipe Ingredients
|
|
Instructions
Mexican Seasoning
- Combine garlic powder, onion powder, smoked paprika, ground cumin, chili powder, and salt into a small bowl. Give everything a good mix until combined. We will used this to season our chicken and peppers.
Quinoa Instructions
- Start by placing a medium sauce pan over medium high heat. To the sauce pan add your chicken stock, and bring to a boil.
- Once it hits a boil add your quinoa to the chicken stock, cover with a lid, and cook according to the instructions on the back of the bag. (Normally 10-15 minutes over medium heat or until the liquid is cooked out of the quinoa). ***TIP: This cooks a lot like rice, so don't freak it will be ok!
Peppers and Chicken
- While your quinoa is cooking, turn your oven on to 450 degrees F.
- Find two sheet pans. You can line them with parchment paper or I have used a silicone baking mat to prevent my ingredients from sticking.
- Thinly slice all your peppers and onion. Place it on the sheet pan. Toss with 2-3 T of avocado oil. Then season the mixture with the Mexican seasoning we made before. I used about 1/2 to 3/4 of the seasoning mixture for the peppers.
- On you second sheet pan do the same with the chicken. Toss in avocado oil and season with our Mexican seasoning.
- Place both pans into the oven for 8 minutes. After 8 minutes flip the peppers and check the temperature on your chicken. The chicken should read 165 degrees F to be fully cooked. If they aren't done then continue to cook for a couple more minutes. Cook the peppers for another 5 minutes.
- This is an optional step but if you like a little char on your peppers, turn your oven to broil and keep the peppers in for 1-2 minutes to char them up a little. Do this after you removed the chicken.
- Ok, all your veggies and chicken are done cooking. Remove and let cool. While that is cooling our quinoa should be done cooking as well. ***TIP: I normally cut the chicken cubes in half to give me smaller piece for my bowl, after they have cooked. This is totally optional but it gives you a little more meat per each bowl.
- To our quinoa...fluff with a fork. Add chopped cilantro, a juice of one lime, and a pinch of salt.
- Now it is time to build our pre made meals. Take 3 heaping T of our cilantro lime quinoa. Top the quinoa with our roasted onion and peppers. Finally top it with chicken and a sprinkle of fresh cilantro. Repeat this process three more times to create four meals for the week.
Recipe Notes
Leave a Reply