Chicken Breasts with Spanish Rice and Quinoa
Chicken Breasts with Spanish Rice and Quinoa

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken breasts with spanish rice and quinoa. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Breasts with Spanish Rice and Quinoa I wanted to start eating healthier and more heart healthy! Chicken Breasts with Spanish Rice and Quinoa. Ingredients in Spanish Chicken and Rice.

Chicken Breasts with Spanish Rice and Quinoa is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Breasts with Spanish Rice and Quinoa is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have chicken breasts with spanish rice and quinoa using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Breasts with Spanish Rice and Quinoa:
  1. Get 4 skinless boneless chicken breasts or thighs (grilled 5-10 min)
  2. Get 2 Tbs olive oil
  3. Make ready 1 Med Onion chopped
  4. Prepare 1/2 green pepper chopped
  5. Prepare 1 tsp minced garlic
  6. Take 1 can small diced tomatoes
  7. Prepare 1 bag Minute Rice/Quinoa
  8. Make ready 1/2 cup chicken broth
  9. Make ready Sriracha (to taste)
  10. Get to taste Salt and pepper

Serve with hot sauce if desired. Dice chicken breasts into small pieces, no larger than your finger nail. In a large oven-safe casserole dish, combine water or chicken broth, dry quinoa, and rice. Warm over medium-high heat until hot but not smoking.

Steps to make Chicken Breasts with Spanish Rice and Quinoa:
  1. Heat Olive Oil in Large Skillet over Med heat
  2. Saute peppers, onions and add garlic til translucent
  3. Add Rice and Quinoa and stir til all is coated
  4. Add tomatoes and broth and stir to combine
  5. Simmer til broth has evaporated and rice is cooked
  6. Add grilled chicken to pan and continue til all liquid is absorbed.

Browned them with the garlic and onion. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Spanish Quinoa is a protein-boosted take on your favorite.

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