This nutrient-dense meal packs a bold bunch of Tex-Mex flavors and is a great way to use up leftovers like quinoa and chicken. It's perfect for a weeknight dinner in 20 minutes!
Ingredients
2 tablespoons olive oil
1 large red bell pepper, de-seeded and thinly sliced
1 large onion, halved and thinly sliced
3 large cloves garlic, crushed
1 teaspoon chili powder
½ teaspoon smoked sweet paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper or spicy paprika (more or less to taste)
1¼ to ½ lbs (570 to 680 g) grilled chicken breast, sliced cross-wise (about 3 chicken breasts)
3 cups cooked quinoa (made from 1 cup dry quinoa)
½ cup tomato salsa (hot, medium, or mild, depending on your preference)
4 oz (115 g) sharp cheddar, shredded
2 scallions, green and white parts, thinly sliced
Instructions
Heat the oil in a large skillet over medium to medium-high heat. Add the bell pepper and onion and cook until softened and starting to brown in spots, about 5 to 7 minutes.
Add the garlic, chili powder, paprika, cumin, and cayenne, and cook 1 minute, stirring constantly.
Turn the heat down to medium, add the chicken and quinoa, and cook until warm throughout, about 2 minutes.
Turn the heat down to low, stir in the salsa, and sprinkle the cheese on top. Cover the skillet and leave it until the cheese is melted, about 2 minutes.
Sprinkle the scallions on top and serve.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/20-minute-chicken-fajita-quinoa-dinner-skillet/