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Mexican Chicken & Quinoa

Lauren Miyashiro
  • 0 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts

1

Avocado

1

Bell pepper

1 15.5 ounce can

Black beans

1 cup

Corn

1

Jalapeno

1

Lime, zest and juice

1

Onion

1 tsp

Oregano, dried

2 1/4 cups

Chicken or vegetable stock

1 cup

Salsa

1 cup

Quinoa

1 tsp

Chili powder

1

Kosher salt

1/2 tsp

Paprika

1

Olive oil, extra-virgin

1 1/2 tsp

Cumin, ground

1 cup

Monterey jack

1

Sour cream