Enchilada chicken over quinoa



1 pound cut chicken breasts
1/2 cup Hunts garlic and herb tomato sauce
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Mozarella cheese
1 bag frozen bell pepper
8 ounce can mushrooms
3/4 cup quinoa per person

1. Start quinoa.  (Pour quinoa and 1 1/2 cups water in a small saucepan.  Bring to a boil.  When water level is just above quinoa,  place on low heat until water is cooked in).
2.  Saute chicken,  tomato sauce,  cumin,  garlic,  and paprika until chicken is no longer raw.
3.  Stir in peppers and mushrooms. 
4. Saute until juices are absorbed into chicken.

You can either serve this mixture over quinoa or mix the quinoa in.  I usually sprinkle Mozarella cheese on top of each serving.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s