One-Pot Chicken Quinoa Enchilada Skillet with Avocado Cream
- Yield: 4 servings 1x
Ingredients
Scale
- 4 large chicken tenders or 2–3 medium chicken breasts
- 1 tablespoon coconut oil
- 3/4 cup quinoa
- 1 cup enchilada sauce
- 1/2 cup water
- 1 bell pepper, sliced
- 1 cup black beans, rinsed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- juice of 1/2 lime
Avocado Cream Sauce
- 1 large avocado
- 1/2 cup almond or lite coconut milk
- 1/3 cup fresh cilantro
- 1 lime, juiced
- 1/4 teaspoon salt
Instructions
- Heat coconut oil in large cast iron skillet or pan on the stovetop over medium/high heat
- Add chicken tenders or breasts to the skillet. Sear 4-5 minutes on one side, then flip to cook 4-5 minutes on the other
- Add enchilada sauce, water, quinoa, sliced green pepper, and spices to the skillet
- Turn heat to high and bring to a boil. Then lower the heat to a simmer and cover the mixture for about 12 minutes
- Meanwhile, place one large avocado, 1/3 cup cilantro, juice of one lime, 1/2 cup almond or coconut milk, and salt to a blender or food processor and blend until well combined
- Once most of the liquid is gone and quinoa is soft (after about 12 minutes), add the black beans and lime juice
- Take pan off the heat and let cool slightly before adding the avocado cream sauce to the top
- Serve immediately