Fajita Chicken over Black Bean and Lime Quinoa
Servings Prep Time
5people 20minutes
Cook Time Passive Time
35minutes 5minutes
Servings Prep Time
5people 20minutes
Cook Time Passive Time
35minutes 5minutes
Ingredients
Instructions
  1. Marinate the Chicken: Measure onion powder, ground cumin, paprika, oregano, chipotle powder, garlic powder, crushed red pepper, minced garlic and water into gallon sized resealable bag. Cut chicken breast into slices and add to bag. Seal. Thoroughly coat chicken with spices and refrigerate while preparing the rest of the meal.
  2. Slice bell peppers and onion into strips. Set aside.
  3. Prepare quinoa salad: In a large bowl, whisk together lime zest and juice, Splenda, crushed red pepper and 1/4 teaspoon black pepper.
  4. In a medium bowl, wash quinoa in 3 changes of cold water, draining in a fine mesh sieve each time.
  5. In a medium pot of boiling water, cook quinoa, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, for 5 minutes.
  6. Add quinoa to lime dressing and toss until dressing is absorbed. Then gently stir in black beans, scallions, tomatoes & cilantro. Refrigerate.
  7. Cook Chicken: To a large, hot non-stick skillet lightly sprayed with PAM, add chicken pieces and marinade. When chicken is half cooked, add pepper/onion strips and cover with a lid until chicken is done and peppers are tender. Remove lid toward the end of cooking to allow chicken to lightly brown.
  8. Serve quinoa salad on plate topped with chicken fajita mixture and lime wedges on the side.
  9. lime wedges (garnish)