What's for dinner tonight? Chicken fajitas! Skip the white rice and tortillas and serve this stir fry over quinoa. Quinoa is a great grain option because it is a complete protein, plus it's gluten free and cholesterol free.
For one serving you'll need:
1/4 cup of quinoa (You can find it with the pasta and rice in your grocery store.)
1/2 bell pepper (I used an orange pepper for this dish, but any flavor will be delicious.)
1/2 of a small red or white onion
1/2 cup raw spinach, chopped
1 tbsp. olive oil
1/2 tbsp. taco seasoning. Click this link for homemade 'clean eating' taco seasoning from The Gracious Pantry.
6 oz. of chicken breast (Mine was leftover from the night before, so I didn't have to cook it. If you don't have any pre-cooked chicken on hand, you can make this dish without it or allot enough time before hand to completely cook the chicken.)
Plain, nonfat Greek yogurt (optional)
Salsa (optional)
First, cook your quinoa according to the directions on the box. Once it's finished cooking, spread it evenly on a plate.
Place a medium sized skillet over medium heat. Pour the olive oil in the pan. While the pan is warming up, cut your veggies--as thin as you like. Place veggies in skillet and cook until tender. (5-7 minutes.) When veggies are almost done, add chopped chicken (or whatever meat you are using). Continue cooking until veggies are done and chicken is warm throughout.
Spoon the stir fry over the quinoa.
Top it with fresh salsa and a few tablespoons of plain, nonfat Greek yogurt. Enjoy!
Increase the quantity of ingredients depending on the number of people you are serving. You may want to make a little extra, this dish will surely be a crowd pleaser.
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