You can learn a lot in the break room at work during those glorious 30 minutes of lunch…
Sometimes you get to know people more than you wanted to, and other times…you get recipe inspiration!
I am lucky enough to work with girls that appreciate healthy food, and the most common question you’ll hear at lunchtime is, “What’s everyone making for dinner?”
My co-worker, Danielle, brought leftovers on Monday that looked fabulous. She shared her Pinterest-discovery with me, and I ended up tweaking the recipe just a bit. By substituting quinoa for the rice and adding spiced-up chicken, this becomes a complete meal full of protein- and flavor!
Click HERE for the original recipe.
Mexican Zucchini Skillet
with Chicken and Quinoa
Servings: 4
Ingredients:
1 cup quinoa
2 cups water
olive oil
1 zucchini, chopped
1 green bell pepper, chopped
1 can reduced-sodium black beans
2 cans Rotel tomatoes (I used cilantro & garlic), one drained, one undrained
4 chicken cutlets
1 tablespoon paprika
salt and pepper
1/2 lime
shredded cheddar cheese for topping
guacamole (optional)
Directions:
-Pour the quinoa and water into a pot and bring to a boil. Cover, reduce heat and cook for 10 minutes (or until you can see the clear coating when the grains are puffed and fully cooked)
-Preheat oven to 400 degrees. Season chicken cutlets with paprika, salt and pepper and bake in the oven for 20 minutes. Remove, cut into bite-size pieces and set aside.
-In a skillet, pour 1 tablespoon olive oil and place over medium heat.
-Add the zucchini and bell pepper. Cook for 5 minutes.
-Add the black beans and tomatoes to the skillet, stir and bring to a simmer. Cook for 5 minutes.
-Add the cooked quinoa to the skillet. Stir until combined, and cook for an additional 2 minutes.
-Remove from heat.
-Add the chicken pieces and combine together.
-Finish by squeezing the lime over top
-Top individual portions with shredded cheese, a side of guacamole and serve!
