Mexican Chicken with Green Quinoa

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.


Mexican Chicken with Green Quinoa

Mexican Chicken with Green Quinoa
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

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


To add your comments, please log in.