Recipe: Mexican Chicken and Quinoa Sauté

Please share if you love it!

Just ask me to go to my happy place, and I’ll say if you serve me a Mexican inspired dish, I’m there.

Mexican Chicken Saute

The versatility of Mexican spices – chiles, cumin, garlic, cayenne, and oregano work with almost any vegetable or meat you pair them with.

Spice up veggies and I’ll bet your family will eat them up.

Spicy Mexican Roasted Acorn Squash

Spicy Mexican Roasted Acorn Squash

Turn beans into a creamy soup for a hearty lunch.

Red Bean Soup

Red Bean Soup

Turn seafood into a delectable seafood taco.

Seafood Taco with Cod and Blackberry Chipotle Dressing

Seafood Taco with Cod and Blackberry Chipotle Dressing

Or roast a chicken and serve it up with a refreshing mango salsa.

Mexican Roasted Chicken and Mango Salsa

Mexican Roasted Chicken and Mango Salsa

I admit none of the dishes above are authentic Mexican cuisine, but they come in a close second and meet my requirements for a calorie-friendly meal.

Mexican Chicken Saute

This easy sauté uses store bought convenience to create it’s spicy Mexican feel. The grocery store up the street sells pico de gallo for pennies. I don’t have to chop a single vegetable, but you could easily swap the pico for a chunky salsa if your store isn’t as generous.

Mexican Chicken Saute
As I said, this isn’t classic Mexican fare, but it’s certainly tasty, and I skip the chips and salsa I’d devour if I were at my favorite Mexican restaurant.

Can’t beat that!

Recipe: Mexican Chicken and Quinoa Saute
 
Prep time
Cook time
Total time
 
Shake It Up! Leftover pork, beef or even chunks of cod would work well in this versatile dish. Brown rice could easily replace the quinoa.
Ingredients
  • 1 pound chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 medium zucchini, cubed
  • 2 cups salsa, chunky variety
  • 1 ½ cups black beans, cooked
  • ½ juiced lime
  • 1 ½ cups corn , frozen
  • 2 cups quinoa, cooked
  • 1 cup chili sauce
  • hot sauce, to taste
Instructions
  1. Heat a large non-stick skillet over medium heat with olive oil. Add chicken and cook for 5 - 8 minutes until chicken is cooked through.
  2. Add remaining ingredients except hot sauce, and cook for another 3 - 5 minutes to heat ingredients through.
  3. Season with hot sauce and salt and pepper to taste.
Notes
Food energy: 262kcal
Weight Watchers PointsPlus 6
Saturated fatty acids: 0.74g
Monounsaturated fatty acids: 1.82g
Polyunsaturated fatty acids: 0.75g
Total fat: 3.31g
Calories from fat: 29
Cholesterol: 36mg
Carbohydrate, by difference: 34.56g
Total dietary fiber: 7.82g
Protein: 19.86g
Total lipid (fat): 4.89g
Water: 219.65g
Ash: 5.85g
Total sugars: 5.98g
Calcium: 38mg
Iron: 3.40mg
Magnesium: 94mg
Phosphorus: 303mg
Potassium: 826mg
Sodium: 854mg
Nutrition Information
Serving size: 8 - 1 cup servings



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