A classic Mexican dish with chicken, stews, quinoa, salsa, and avocado – in an unusual way.
Summary
| Cook Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Servings (Default: 3) |
Ingredients
Ingredients- Chicken (fillet) 2 pcs.
- Quinoa 1 glass
- Corn (canned) 1 can
- Avocado 1 pc.
- Bell pepper (red) 1 pc.
- Onion (red) 1 pc.
- Lime 1 pc.
- Cilantro3-4 branches
- Oil (olive) 1 tbsp
- Pepper (chili, ground) 1 teaspoon
- Onions (dried) 1 teaspoon
- Pepper (paprika, ground) ½ teaspoon.
- Pepper (black, ground) to taste
- Salt to taste
- Cheese (hard or feta) to taste
Print Recipe
Pin Recipe Instructions
- Cook the quinoa according to the package directions.
Combine chili, dried onion, and paprika and rub the chicken fillet with this spice mixture. - Preheat a skillet over medium heat and brown the fillets for a few minutes on each side. Cool the cooked meat and cut it into cubes.
In the same skillet, heat oil and add chopped bell pepper and half of the onion. Cook for 4-5 minutes, until vegetables are tender. - For salsa, combine chopped half onion, corn, cilantro, and some lime juice.
Mash the avocado with a fork and puree. - Place the quinoa in a bowl, top with the chicken fillet cubes, salsa, stews, and avocado. Garnish each bowl with cheese and lime wedges as desired.
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