CHICKEN TACO QUINOA SKILLET

This easy Mexican-inspired dish is a great way to use up some leftovers in a healthy and family-friendly dinner! My Chicken Taco Quinoa Skillet comes together in just minutes, is full of protein and veggies, and is 100% kid-approved. It’s another simple weeknight meal that will soon become a family favorite!

I love to buy a rotisserie chicken at the grocery store or cook a bunch of chicken over the weekend that I can use throughout the week. Plain cooked chicken is so versatile that I never have any trouble finishing it up within a few days. This recipe is a perfect example of how we stretch a small amount of leftover meat and turn it into a dinner for 5 (you could easily substitute turkey, shrimp, ground beef, or even extra beans to make it vegetarian)!

This is also a great supper to add to your list if you have any allergies in your house. You can leave off the small amount of cheese on top to make the dish dairy-free, and just use some avocado or guacamole for that creamy touch on top. The quinoa adds a nice punch of protein and keeps the meal gluten-free as well. And who doesn’t love Mexican food, right? It’s a total kid (and husband)-pleaser!

Ingredients

• 1 cup quinoa
• 1 tablespoon taco seasoning
• 1 cup corn kernels fresh or frozen is fine
• 1 canned black beans rinsed and drained
• 1 cup halved grape tomatoes
• 1 cup diced cooked chicken
• ½ cup salsa or taco sauce
• 4 ounces grated cheddar or Mexican-blend cheese
• Optional: diced green onion diced avocado, guacamole, sour cream

Instructions

1. Rinse and drain quinoa. Add quinoa, water (as called for on package), and taco seasoning to a large pot and cook according to package instructions.
2. In a large oven-proof skillet, stir together cooked quinoa, corn, beans, tomatoes, chicken, and salsa.
3. ......................................

for full recipes please see : www.theseasonedmom.com

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