Fiesta Citrus Chicken And Quinoa Recipes

MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO

Steps:

• Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
• Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
• Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
• Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
• To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.

FIESTA CITRUS CHICKEN AND QUINOA

Steps:

• Cut one lime into slices (6) and line bottom of small dish. pour in orange juice and soy sauce. Lay chicken breasts in marinade (in fridge) for 45 minutes. Turn over in mixture and let sit an additional 45 minutes (OR place in marinade in bag overnight.).
• Heat grill, salt and pepper both sides of the chicken, and cook chicken low and slow until cooked through. While chicken cooks, bring quinoa water to a boil with lemon ginseng teabag. Remove teabag and add quinoa.
• When quinoa and chicken are almost finished cooking, cut apple and cucumber into cubes. Squeeze a small amount of lemon and lime juice.
• When completely cooked, plate quinoa and spread, then cut chicken on slant and lay over quinoa. Squeeze some fresh lemon and lime juice over chicken and top with cucumber apple salsa. Pair with fresh roasted vegetables for a light a healthy meal.

FIESTA CHICKEN QUESADILLAS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
• Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

QUINOA CHICKEN

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.