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Chicken & Quinoa Taco Bowls 2017-04-20 https://www.metro.ca/userfiles/image/recipes/bols-poulet-quinoa-10553.jpg PT15M PT25M PT40M

Cook quinoa according to package directions; keep warm. Meanwhile, in large, nonstick skillet, heat oil over medium-high heat; sauté chicken for about 5 minutes or until lightly browned. Add onion, red pepper and seasoning blend; cook for about 5 minutes or until softened.Add soup and milk; bring to simmer. Cook, stirring often, for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce, lettuce, tomatoes, avocados and salsa. Serve immediately.

8 Campbell

0 0 0 0

1 1/3 quinoa 1 Tbsp. (15 mL) Canola oil 1 lb (454 g) boneless, skinless chicken breast 1 onion 1 red bell pepper 1 Tbsp. (15 mL) Tex-mex seasoning blend 1 can (284 mL) CAMPBELL'S condensed cream of chicken soup 3/4 can (185 mL) milk 1 tasse (250 mL) black beans 2 tasses (500 mL) green leaf lettuce 2 tomato 2 Avocado 1/2 tasse (125 mL) Salsa

Chicken & Quinoa Taco Bowls

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servings

0:15

Preparation

0:25

COOKING

0:40

TOTAL TIME

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Ingredients

Imprimer ma sélection

1 1/3

quinoa

1 Tbsp.
(15 mL)
Canola oil

1 lb
(454 g)
boneless, skinless chicken breast

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160 - 200 g SELECTED VARIETIES

FRESH STUFFED CHICKEN BREAST

$6.99 /lb

BONELESS SKINLESS SELECTED VARIETIES 15.41/kg

1

onion

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2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE

1

red bell pepper

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RED, ORANGE OR YELLOW SWEET PEPPERS

$3.49 /lb

PRODUCT OF MEXICO OR HONDURAS $7.69/kg

MINI SWEET PEPPERS

$3.99 ea.

454 g, PRODUCT OF MEXICO

1 Tbsp.
(15 mL)
Tex-mex seasoning blend

1 can
(284 mL)
CAMPBELL'S condensed cream of chicken soup

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3 for $5.00

540 ml SELECTED VARIETIES

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86 - 120 g SELECTED VARIETIES

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500 - 650 ml SELECTED VARIETIES

3/4 can
(185 mL)
milk

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4 l 1%, 2% OR SKIM (HOMO: $6.49)

1 tasse
(250 mL)
black beans

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2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA

2 tasses
(500 mL)
green leaf lettuce

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BROCCOLI

3 for $5.00

PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO

AVOCADOS

$2.99 ea.

5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES

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$4.99 ea.

3 PK PRODUCT OF YUMA, ARIZONA, U.S.A.

2

tomato

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255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO

2

Avocado

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1/2 tasse
(125 mL)
Salsa

Imprimer ma sélection

Preparation

Add soup and milk; bring to simmer. Cook, stirring often, for 10 to 12 minutes or until sauce is thickened and chicken is cooked through. Stir in black beans; cook for about 3 minutes or until heated through.

Divide quinoa evenly among 8 dinner bowls. Top with chicken and sauce, lettuce, tomatoes, avocados and salsa. Serve immediately.

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.