Description
A vibrant high-protein dish featuring tender chicken, nutty quinoa, and creamy black beans, perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, diced
- 1 cup quinoa
- 1 can black beans, drained
- 1 cup bell peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until fluffy. Fluff with a fork when done.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced chicken breast to the skillet. Cook for about 6-7 minutes, stirring occasionally until the chicken is golden and cooked through.
- Stir in the drained black beans and diced bell peppers. Cook until the peppers are tender and everything is heated through—about 3-4 minutes.
- Fold in the cooked quinoa, along with cumin, paprika, and salt and pepper to taste. Mix thoroughly for an even coating of spices.
- Serve warm in bowls, garnished with fresh herbs if desired.
Notes
Perfect for meal prep; store in airtight containers and enjoy throughout the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg