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Chicken & Quinoa Taco Bowls 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.
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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

Chicken & Quinoa Taco Bowls

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8
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

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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    17.61/kg


  • 1
    onion
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    FROZEN, 900 G SELECTED VARIETIES


    AUTHENTIC SAUSAGES

    AUTHENTIC SAUSAGES

    $3.49 /lb

    SELECTED VARIETIES 7.69/kg


    GREENFIELD WIENERS OR SMOKED SAUSAGES

    GREENFIELD WIENERS OR SMOKED SAUSAGES

    2 for $8.00

    300 - 375 g, SELECTED VARIETIES


    STORE MADE MEATBALLS OR MEATLOAF HOMESTYLE

    STORE MADE MEATBALLS OR MEATLOAF HOMESTYLE

    $5.99 /lb

    Selected varieties 13.21/kg


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    450 G


  • 1
    red bell pepper
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    3 PK PRODUCT OF ONTARIO


  • 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
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  • 1 tasse
    (250 mL)
    black beans
  • 2 tasses
    (500 mL)
    green leaf lettuce
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    STRAWBERRIES 454 G, PRODUCT OF U.S.A., NO. 1 GRADE BLUEBERRIES PINT, PRODUCT OF U.S.A., NO. 1 GRADE ATTITUDE SALADS 128 - 142 G, PRODUCT OF U.S.A.

    2 for $5.00

    SELECTED VARIETIES


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    PRODUCT OF U.S.A.


  • 2
    tomato
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    283 g PRODUCT OF ONTARIO


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    EXTRA LARGE BEEFSTEAK TOMATOES

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    PRODUCT OF ONTARIO 3.95/kg


  • 2
    Avocado
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    5 PK PRODUCT OF MEXICO


  • 1/2 tasse
    (125 mL)
    Salsa
Imprimer ma sélection

Preparation

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.

Source : Campbell

Legal Notice

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.

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