Mexican Chicken with Green Quinoa

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Spring 2015

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Mexican Chicken with Green Quinoa

Mexican Chicken with Green Quinoa
Ingredients
1 cup quinoa, rinsed and drained
1-1/3 cups water
3/4 cup salsa verde
1/4 cup chopped fresh cilantro
20 Lindsay Naturals Green Olives, cut into wedges
1 large ripe avocado, mashed
garlic salt, season to taste
1-1/2 tsp. McCormick Perfect Pinch Mexican Seasoning
Directions

Prep: 15 minutes  Cook: 30 minutes  Serves: 4

1. Cook  quinoa in water for 12 minutes; remove from heat and let stand for 10 minutes.

2. Stir in salsa verde, chopped fresh cilantro, Lindsay Naturals Green Olives and mashed avocado; season to taste with garlic salt and keep warm.

3. Sprinkle  Raley’s boneless, skinless chicken breasts with McCormick Perfect Pinch Mexican Seasoning. Grill or broil for 5 minutes on each side or until cooked through. Serve over hot quinoa.
 

Nutritional Information:
Nutrition per serving: 431 calories, 36 g protein, 16 g total fat (2 g sat.),
35 g carbohydrate, 7 g fiber, 4 g sugar, 78 mg cholesterol, 537 mg sodium, 11 points

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