Spicy Cajun Chicken Quinoa Recipes

Steps:

• Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
• Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
• Cover and simmer until quinoa is cooked through, roughly 30 minutes.
• Stir in diced avocado, cilantro, and lime juice.
• Serve garnished with extra cilantro.
• Enjoy!

Steps:

• Melt the coconut oil in a wok or large frying pan over a medium-high heat. Add the peppers and stir-fry for 2-3 mins or until they start to soften.
• Increase the heat to high and add the chicken along with the Cajun seasoning. Fry for 3-4 mins more or until the chicken is cooked. (Check by slicing into one of the larger pieces to make sure the meat is white all the way through, with no raw pink bits.)
• Microwave your quinoa following pack instructions. Stir the remaining ingredients through the quinoa, then pile onto a plate and top with the chicken and pepper mix.

Steps:

• Cook the red quinoa according to the package instructions. Stir in the lime zest and juice, a pinch of cilantro and a pinch of salt. Cover and let sit for 5 minutes.
• Meanwhile, preheat a grill for cooking at medium heat.
• Drizzle the chicken breasts with the olive oil and sprinkle all over with the taco seasoning and a pinch of salt. Grill until cooked through, about 5 minutes per side. Set aside to rest.
• Build the bowls by splitting the quinoa between two bowls. Slice the chicken breasts and place around the edges of the bowls. Continuing around the outside of each bowl, add the Roasted Corn Salsa and sliced avocado. Crumble the queso fresco on top and add a dollop of sour cream. Garnish with the remaining cilantro, lime wedges and a drizzle of hot sauce.
• Toss the corn, cherry tomatoes, onion and pimientos in a bowl. Add the lime juice, cilantro and salt. Toss and set aside.

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
• Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.