Estimated read time: 1-2 minutes
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Chicken Veracruz w/Roasted Corn & Quinoa
Ingredients:
1½ T Olive Oil
4 oz. Boneless, Skinless Chicken Breast
½ tsp Ground Cumin
½ tsp Ground Oregano
½ tsp Black Pepper
1½ T Fresh Jalapeno,De-Seeded, Diced
3/4 c Yellow Onion,Minced
2½ c Fresh Tomato,Diced
1¼ tsp Fresh Garlic,Chopped
3/4 c Red Bell Pepper,Diced
½ c Canned Olives,Drained
1¼ c Chicken Broth
3 T Fresh Cilantro
3 T Fresh Parsley,Chopped
ROASTED CORN
2¼ Frozen Corn
1/2 c. Canned Black Beans, Drained, Rinsed
1 Green Bell Pepper,Diced
2¼ T Green Onion,Diced
2¼ T Fresh Tomato,Diced
1¹/8 tsp Olive Oil
¹/8 tsp Ground Cayenne Pepper
¹/8 tsp Kosher Salt
SPANISH QUINOA
2½ Quinoa,Cooked (Following pkg directions)
¼ tsp Kosher salt
1½ T. Ground Paprika
¼ tsp Black Pepper
¼ tsp Ground Cumin
¼ tsp Whole Oregano
¼ tsp Granulated Garlic
¹/8 tsp Crushed Red Pepper
Heat olive oil over medium-high heat.
Pat the chicken dry, season with cumin, oregano and pepper.
Sear the both sides of the chicken until browned.
In the same pan, add the peppers, onion, tomato, garlic, red peppers and garlic around the chicken.
Cook until the vegetables begin to soften slightly, about 5 minutes.
ROASTED CORN
Add the broth and herbs; bring to a boil, cover and simmer until the chicken is cooked throughly and the vegetables are tender.
PLATE ASSEMBLY
Preheat oven to 450F. Spread the corn out on a sheet pan sprayed with non-stick pan coating; roast until golden brown,about 5 minutes.
Mix the bean and vegetables together. In a pan, heat the olive oil over medium heat, add the bean mixture and roasted corn; saute until heated through, season with Cayenne and salt.
SPANISH QUINOA
Add the spices to the cooked quinoa; lightly blend until throughly mixed.
8. Per plate, serve chicken with ¼ cup of vegetables over the top with ½ cup roasted corn and ½ cup Spanish quinoa. Garnish with fresh cilantro.
