Quick & Easy Mexican Chicken and Quinoa Skillet

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Serving Size4 – 1 Cup Servings (or 8 – ½ Cup Servings)

    Ingredients

    • 1 lb ground chicken
    • 1 16oz jar of organic, sugar-free salsa (I used Casa Mamita Organic Double Fire Roasted Salsa from ALDI)
    • 2 tsp garlic powder
    • 1/2 - 1 tsp Slap Ya Mama seasoning (varies by palate. If you like a bit more kick, go with the full teaspoon...or more if you like!)
    • 1/2 cup organic quinoa
    • 1 cup water

    Directions

    1

    Add the ground chicken to a skillet (preferably a deeper skillet that also has a lid) and season with the garlic and Slap Ya Mama seasoning. Once fully cooked, add the jar of salsa and stir into the meat.

    2

    Add the quinoa and water and stir together well. Make sure that the quinoa gets mixed in well.

    3

    Cover the skillet and, on medium heat (between 4 & 5 on my stove), let it simmer for 15-20 minutes.

    4

    Check the dish and the tenderness of the quinoa. The sauce should have thickened up while the quinoa was cooking.

    Recipe by Amanda McClellan

     

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