Spicy Chipotle Chicken with Spanish Quinoa and Roasted Sweet Bell Peppers
If you're all about meal prep weekends, this is a great recipe for you. Packed with flavor and nutrients, you'll be sure to fill up on nothing but goodness during the week and you'll save money and time by staying away from the drive-thru lines during lunch.
The first step is to cook and shred the chicken. There are many easy ways to accomplish this:
a. Combine the chicken with 1 cup of chicken stock in an insta-pot pressure cooker. Cook for 10 minutes and use the quick release to bring down the pressure quickly. Remove chicken from pot into a separate bowl and shred with forks.
b. Combine chicken and 1 cup of chicken stock in a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. Place chicken in a separate bowl and shred with forks.
In a blender, combine the tomatoes and chipotle peppers in adobo sauce and blend until completely smooth. The more of the chipotle peppers you use, the spicier the sauce will be. Pour over shredded chicken and stir to cover the chicken evenly with sauce.
To avoid a bitter taste, place your quinoa in a fine mesh strainer and rinse under water for a minute. Pour the rinsed quinoa, 1 cup of chicken stock and 1 cup of salsa into a medium sauce pan. Cover with a lid and heat to boiling. Once boiling, reduce heat to low and simmer for 15-20 minutes or until the liquid is gone and the quinoa is fluffy.
Line your baking sheet with tin foil and spray with olive oil based cooking spray. Lay out the bell peppers in one even layer and spray with the cooking spray. Add salt and pepper to taste. Roast at 400 degrees for 20-25 minutes.
Distribute each component evenly between 5-6 containers. Each container should have 4 ounces of chicken with sauce, ½ cup Spanish quinoa and about a cup of bell peppers. Enjoy!
5 servings
4 oz chicken with sauce, 1/2 cup quinoa, 1 cup peppers
- Amount per serving
- Calories424
- % Daily Value *
- Total Fat 8g11%
- Saturated Fat 1g5%
- Sodium 732mg32%
- Total Carbohydrate 51g19%
- Dietary Fiber 11g40%
- Protein 36g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
The first step is to cook and shred the chicken. There are many easy ways to accomplish this:
a. Combine the chicken with 1 cup of chicken stock in an insta-pot pressure cooker. Cook for 10 minutes and use the quick release to bring down the pressure quickly. Remove chicken from pot into a separate bowl and shred with forks.
b. Combine chicken and 1 cup of chicken stock in a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours. Place chicken in a separate bowl and shred with forks.
In a blender, combine the tomatoes and chipotle peppers in adobo sauce and blend until completely smooth. The more of the chipotle peppers you use, the spicier the sauce will be. Pour over shredded chicken and stir to cover the chicken evenly with sauce.
To avoid a bitter taste, place your quinoa in a fine mesh strainer and rinse under water for a minute. Pour the rinsed quinoa, 1 cup of chicken stock and 1 cup of salsa into a medium sauce pan. Cover with a lid and heat to boiling. Once boiling, reduce heat to low and simmer for 15-20 minutes or until the liquid is gone and the quinoa is fluffy.
Line your baking sheet with tin foil and spray with olive oil based cooking spray. Lay out the bell peppers in one even layer and spray with the cooking spray. Add salt and pepper to taste. Roast at 400 degrees for 20-25 minutes.
Distribute each component evenly between 5-6 containers. Each container should have 4 ounces of chicken with sauce, ½ cup Spanish quinoa and about a cup of bell peppers. Enjoy!
