Chicken Quinoa Spanish Skillet
Southwestern sautéed chicken blended with vegetables, quinoa, cheeses and Spanish spices combine and get baked to perfection, making you an easy, tasty and healthy weeknight dinner.
I know what y’all are thinking, a casserole? But trust me on this one, this is a casserole that y’all are gonna love! It’s healthy, nutritious, packed with flavor and super easy to make!
Holy cow y’all summer is over. It’s Monday and school starts on Thursday. Miss Emma is an incoming freshman, 9th grade. My word where has the time gone? It seems like just yesterday I was changing her diapers. Anyhow, we are in the throws of last minute things. You know the school supplies, school clothes and so on. Then today my sister, Adrienne, came over too. She is excited for back to school too, kinda! She is a teacher. This year she is transitioning from kindergarten to second grade. It is so funny because watching her prepare is like watching Miss Emma prepare. She is a ball of nerves, confident and yet unsure, excited and scared. She makes me laugh! Y’all would think that after 15+ years of teaching she wouldn’t get theirs way but she does. I think its great; in my eyes it means she still cares and wants to be the best for all of her students. Adrienne is my little sister, she is 4 years younger than me and life has impacted us differently. I admire her for a lot of things she has done and accomplished. She was a high school drop out; she got her GED and my mother had once told her she ruined her life and wouldn’t amount to anything. I am so proud to say that now my little sister has no only gotten her teaching degree but has continued her education and has a masters degree as well. She does so much, goes above and beyond for all of her students. She is the teacher that can handle the studen ts that others can’t or don’t want to. She sees how some come to school hungry or dirty, needing attention and knows how to encourage and support those kiddos. She makes fun of me often because I am “Miss Susie Homemaker” who can cook, sew and clean and tells my I’m “like a man” because of my strength and independence. But sometimes I do wish I was more like her....she is so accepting, caring, kind, loving and open. She is my little sister and she is awesome!
Anyhow, while she was over today I fixed this dish for her. It was a perfect dinner for all of us and she loved it! Then she found out it was on our diet plan and she was shocked.
Yes, y’all today my hubby and I are starting a diet. Well, it more of a health kick I suppose. I don’t really like the idea of a diet; it makes me feel pressured. Anyhow, we are focusing on eating high protein, low sugar, low carb meals that are small in portion every few hours and then a nice filling and healthy dinner. Tonight we are having this Chicken Quinoa Spanish Skillet. It is so good! The southwestern sautéed chicken blended with vegetables, quinoa, cheeses and Spanish spices combine and get baked to perfection, making you an easy, tasty and healthy weeknight dinner. Y’all have got to give this a try!
If you make them share it on Instagram and be sure to tag me at Official_Carrieshomecooking.
- 2-3 boneless, skinless chicken breasts, cut into 1-inch cubes
- I packet Taco seasoning
- 2 Tbsp Olive oil
- 8 red, yellow and orange mini sweet peppers, sliced
- 1 large red onion, sliced
- 2 cloves garlic, minced
- 1 tsp Carrie’s seasoning
- 1 ½ cups quinoa (uncooked)
- 1 14 oz can corn kernels
- Juice of 1 lime
- 1 cup feta cheese plus a little extra for topping
- 1 avocado, cubed
- Pre-heat the oven to 400°F.
- In a large bowl mix the chicken cubes and taco seasoning; toss well to make sure pieces are coated.
- Add olive oil to the bottom of a large skillet and heat over medium-high heat; add the chicken, onion garlic, peppers, and seasoning; cook about 5 minutes or until chicken is cooked through.
- Place in the oven for 25-30 minutes, until roasted.
- Meanwhile, cook the quinoa according to package instructions.
- Once the peppers, onion, and chicken are roasted, remove from the oven and add the quinoa, corn, lime juice and feta.
- Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.
- Serve topped with avocado and a little extra feta on top.