Monthly Archives: May 2021

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Quinoa Chicken

Quinoa Chicken

2 c. fat free chicken broth

1 c. quinoa, rinsed

½ c. diced onion

½ tsp garlic powder

1 tsp smoked paprika

1 tsp chili powder

1 lb ground chicken or turkey

14 oz can diced tomatoes with green chilies

14 oz can black beans, rinsed and drained

11 oz can green enchilada sauce

In medium sauce pan, bring broth to a boil and add quinoa; cook until water is absorbed. Meanwhile, in a large skillet, cook onion, garlic powder, paprika, chili powder and ground chicken (could also use diced chicken breast or thighs or cooked roasted chicken instead). When chicken is done add tomatoes, black beans and enchilada sauce. Add cooked quinoa and combine.  

Yield: 4 servings.

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Ranch-Baked Chicken w/Bacon, Brussels Sprouts and Potatoes

Ranch-Baked Chicken w/ Bacon, Sprouts and Potatoes

4 boneless, skinless chicken thighs or breasts

1 lb red potatoes, halved or quartered

1 lb Brussels sprouts, trimmed

Salt & pepper, to taste

½ tsp garlic powder

½ tsp thyme

1 oz pkg Ranch dressing powder

6 slices bacon

Preheat oven to 400⁰. Line baking sheet with foil and spray with cooking spray. Place chicken on baking sheet. Add potatoes and sprouts to baking sheet.  Sprinkle all with salt, pepper, garlic powder and thyme. Pour Ranch dressing powder over all then lay bacon over the top.

Bake until chicken is no longer pink and juices run clear, about 30-35 minutes.

Yield: 4 servings.