Salsa Chicken and Mexican Quinoa

I don't want this blog to turn into a food blog, but I promised this recipe and since it was so yummy, it's worth the post.  It's also super easy and HEALTHY.

Stay tuned for some new, non food posts soon.

Salsa Chicken

2-4 chicken breasts
1 can fire roasted mexican style tomatoes

Place chicken (I used frozen) in crockpot and cover with fire roasted tomatoes.  Cook on low approximately 3-4 hours depending on amount and size of chicken, until completely cooked.  I told you it was easy!

Mexican Quinoa

1 clove Garlic (diced)
1/2 onion (diced. I used a yellow onion but you could use white or red depending on taste preference)
1/2 green pepper
1 cup quinoa (rinsed)
1 cup chicken or vegetable broth
1 can black beans (drained and rinsed)
1 can diced (fire roasted or regular) tomatoes
1 can corn (drained)
1 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
1 avocado diced
juice from 1 lime

In a large skillet, spray generously with cooking spray and add onion, garlic, and green pepper.  Saute until softened.  Add quinoa, broth, beans, tomatoes, corn, and spices. Bring to a boil. Cover, reduce heat, and simmer until quinoa is completely cooked (approximately 25 minutes). Remove from heat and add lime juice and chopped avocado.

Create a nice layer of Quinoa and place Chicken breast on top.  Savor the yumminess!

adapted from: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/