These vegetables that so beautifully remind me of
Christmas ornaments will serve as the boat for tonight’s meal. This boat will be stuffed, almost overloaded
to the point of sinking with passengers packing protein, fiber, amino acids,
vitamins galore, antioxidants, anti-inflammatory nutrients, and blood
sugar-regulating nutrients!! Can you say
delicious and NUTRITIOUS! This dish was
inspired by the contents of my fridge…I can say I am incredibly pleased with
the results!
Ingredients:
1 small onion
2 cloves garlic (minced)
1 ½ cup baked chicken
½ cup Quinoa
½ cup salsa
½ teaspoon Cumin
Sriracha
2 Bell peppers
Cheddar cheese
1 ½ cup baked chicken
½ cup Quinoa
½ cup salsa
½ teaspoon Cumin
Sriracha
2 Bell peppers
Cheddar cheese
1. Preheat oven to 375. Season chicken according to your preference, I used garlic salt, Mrs. Dash salt free garlic seasoning, cayenne pepper, and paprika. I did not measure the seasonings, I applied Mrs. Dash heavily and the remaining lightly.
2. Bake chicken at 375, for full chicken breast bake for 35 minutes. However, I sliced the chicken breast into strips and monitored by sight and smell. Once baked thoroughly, dice into cubes.
3. Slice sweet potato into ¼ inch pieces. Sautee sweet potato and diced onion with olive oil over medium heat. Sautee until sweet potato softens and onions begin to brown. Add minced garlic and cook for 1 minute.
4. Quinoa can be cooked stovetop or in the microwave. It can also be cooked using water or chicken stock. Although I imagine chicken stock would be more flavorful I used water to reduce the amount of sodium in the dish. I also used the convenience of the microwave and prepared the quinoa according to the package directions: 1 part quinoa, 2 parts water, place in a microwave safe dish, heat on high x 4 minutes, stir and continue to heat in 2 minute increments until water is completely absorbed. Fluff with fork.
5. Combine quinoa, cubed chicken, and sweet potato with onion into a large bowl. Add cumin, salsa, and sriracha. Mix thoroughly. (Taste, if it is missing something, this is the chance to alter seasoning to preference).
6. Cut bell peppers in half, remove seeds, and place in a baking dish. Fill each bell pepper with the quinoa filling. Sprinkle cheese atop the filled bell peppers.
7. Bake bell pepper at 375 for 30-35 minutes, until bell peppers are soft.
2. Bake chicken at 375, for full chicken breast bake for 35 minutes. However, I sliced the chicken breast into strips and monitored by sight and smell. Once baked thoroughly, dice into cubes.
3. Slice sweet potato into ¼ inch pieces. Sautee sweet potato and diced onion with olive oil over medium heat. Sautee until sweet potato softens and onions begin to brown. Add minced garlic and cook for 1 minute.
4. Quinoa can be cooked stovetop or in the microwave. It can also be cooked using water or chicken stock. Although I imagine chicken stock would be more flavorful I used water to reduce the amount of sodium in the dish. I also used the convenience of the microwave and prepared the quinoa according to the package directions: 1 part quinoa, 2 parts water, place in a microwave safe dish, heat on high x 4 minutes, stir and continue to heat in 2 minute increments until water is completely absorbed. Fluff with fork.
5. Combine quinoa, cubed chicken, and sweet potato with onion into a large bowl. Add cumin, salsa, and sriracha. Mix thoroughly. (Taste, if it is missing something, this is the chance to alter seasoning to preference).
6. Cut bell peppers in half, remove seeds, and place in a baking dish. Fill each bell pepper with the quinoa filling. Sprinkle cheese atop the filled bell peppers.
7. Bake bell pepper at 375 for 30-35 minutes, until bell peppers are soft.
Dinner is served!!
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