Skinny Mexican-Style Chicken and Quinoa Skillet
Ingredients
Ingredients for Skillet:
- 1 cup onions, diced
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup dry quinoa, rinsed and drained
- 1 (14.5 oz.) can reduced-sodium chicken broth
- 1 (15 oz.) can fire-roasted diced tomatoes or regular canned tomatoes
- 1 (1 oz.) package taco seasoning
- 1 (15 oz.) can black beans, drained and rinsed
- 1½ cups cooked chicken, diced
Ingredients for Topping a Bowl: (Optional)
- Chopped romaine lettuce
- Chopped tomatoes
- Chopped cilantro
- Light cheese
- Avocado slices
- Skinny Ranch Dressing or non-fat plain Greek yogurt
- Salsa
Instructions
- In a medium microwave-safe bowl, add onions and red/yellow peppers. Cook for 4-5 minutes, to soften.
- In a large nonstick pan add onions/peppers, quinoa, chicken broth, tomatoes, and taco seasoning. Mix well to combine. Bring to a boil. Reduce heat, cover, and simmer until the liquid is absorbed and the quinoa is cooked about 15 minutes.
- Stir in black beans and chicken. Cook an additional 5 minutes.
Nutrition
Serving: 1cupCalories: 216kcalCarbohydrates: 34gProtein: 15gFat: 3gCholesterol: 18mgSodium: 774mgFiber: 6gSugar: 4gBlue Smart Points: 3Green Smart Points: 5Plus Points: 5