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Chicken and Black Bean Quinoa Taco Skillet

Published on January 4, 2017 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This low-fat skillet meal is full of flavor and protein!

Use your favorite prepared taco seasoning and salsa to make this quick and easy main course.

Chicken and Black Bean Quinoa Taco Skillet #skilletmeal

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Ingredients

  • 1 package (1 lb.) Isernio's Ground Chicken
  • 2 Tb olive oil
  • 1 Tb Taco Seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 can (19 oz.) black beans, drained and rinsed
  • 1 small onion, chopped
  • 1 fresh jalapeno pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 2 cups cooked quinoa
  • 1 cup salsa
  • 1/3 cup sour cream
  • 1/2 tsp lime zest
  • 2 Tb lime juice
  • 1 cup thinly sliced red cabbage
  • 1 ripe avocado, peeled and pitted
  • 1/4 cup finely crumbled feta cheese
  • 2 Tb finely chopped fresh cilantro
  • 2 green onions, finely sliced

Instructions

  1. Heat oil in large skillet set over medium heat; cook chicken, Taco seasoning, salt and pepper for about 5 minutes or until chicken starts to brown. Stir in black beans, onion, jalapeño and garlic; cook for 5 to 7 minutes or until vegetables are tender and chicken is cooked through.
  2. Stir in quinoa and salsa. Cover and cook for about 5 minutes or until heated through.
  3. Meanwhile, whisk together sour cream, lime zest and lime juice. Top skillet with cabbage, avocado and feta cheese. Drizzle sour cream mixture over top and garnish with cilantro and green onions.
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