Chicken Breasts with Spanish Rice and Quinoa
Chicken Breasts with Spanish Rice and Quinoa

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken breasts with spanish rice and quinoa. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Chicken Breasts with Spanish Rice and Quinoa is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken Breasts with Spanish Rice and Quinoa is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have chicken breasts with spanish rice and quinoa using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Breasts with Spanish Rice and Quinoa:
  1. Make ready skinless boneless chicken breasts or thighs (grilled 5-10 min)
  2. Prepare olive oil
  3. Make ready Med Onion chopped
  4. Get green pepper chopped
  5. Take minced garlic
  6. Get small diced tomatoes
  7. Make ready Minute Rice/Quinoa
  8. Get chicken broth
  9. Take Sriracha (to taste)
  10. Take Salt and pepper

Chicken Breasts with Spanish Rice and Quinoa step by step. Heat Olive Oil in Large Skillet over Med heat. Saute peppers, onions and add garlic til translucent. Add Rice and Quinoa and stir til all is coated.

Instructions to make Chicken Breasts with Spanish Rice and Quinoa:
  1. Heat Olive Oil in Large Skillet over Med heat
  2. Saute peppers, onions and add garlic til translucent
  3. Add Rice and Quinoa and stir til all is coated
  4. Add tomatoes and broth and stir to combine
  5. Simmer til broth has evaporated and rice is cooked
  6. Add grilled chicken to pan and continue til all liquid is absorbed.

Saute peppers, onions and add garlic til translucent. Add Rice and Quinoa and stir til all is coated. Add tomatoes and broth and stir to combine. Simmer til broth has evaporated and rice is cooked. Add grilled chicken to pan and continue til all liquid is absorbed.

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