Quick, easy, healthy, one pot, AND delicious? This is what my dreams are made of, you guys! I played around with the Chicken Taco Bowls and came up with this version that uses quinoa instead of rice. My husband and I ate it in bowls with tortilla chips on the side, and the kiddos made burritos out of it. Everyone had seconds!
It took about 30 minutes, start to finish! No prep, just dump everything in the pot!
- About 1.5 pounds boneless skinless chicken breasts or thighs
- 2 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1 Cup salsa
- 1 Cup Quinoa (uncooked)
- 1 1/2 Cup water or broth
- 1 Cup frozen corn
- Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the quinoa, and then cover with the water/broth.
- Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
- Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the mixture will warm the corn up). Return the shredded chicken to the pot. It might look a little “soupy,” but the liquid will absorb as it sits for a few minutes.
- Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, tortillas, tortilla chips.
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Frittata’s are great for breakfast, lunch, or dinner! Plus they’re perfect for using up leftovers! You can seriously use whatever cooked veggies or meats you have hanging out in the fridge. I’ve never made a frittata the same way twice, and it’s delicious every time. Don’t be afraid to experiment! Here some ideas to get you started: onions, peppers, mushrooms, spinach, potatoes, bacon, sausage, ground beef, canadian bacon, ham. The possibilities are endless!
- Leftover meat or veggies
- 12 eggs
- Salt & Pepper
- Cheese (whatever kind you want! Shredded, cotija, feta- anything works!)
Preheat the oven to 375. Heat an oven-safe skillet on the stove, over medium heat. Add a little oil, then toss in whatever cooked meat or veggies you have. In a bowl, whisk 12 eggs, and a little salt & pepper. Pour the eggs into the skillet, making sure it’s evenly distributed, and let it cook on the stove for 1 minute. Sprinkle Cheese on top. Transfer skillet to the oven and let it cook 10 to 12 minutes, or until the eggs are set.
*To Make Whole30 Compliant, just leave off the cheese!
Did you know you can cook eggs in the microwave? Yep, a total game changer! My mom made them like this when I was a kid. It’s such a simple idea- all you need is a microwave safe mug or cup, and eggs. I taught my kids how to make them and it’s such a huge help on busy school mornings! If they don’t have time to eat before we leave the house, they can just take the mug in the car with them and eat on the way to school! I’m lucky enough to have a kitchen at my office, so sometimes I’ll take a carton of eggs to work with me and keep them in the fridge. Then I just use a disposable coffee cup and whip them up anytime I want!
Crack an egg or two into a microwave safe mug. Give the eggs a quick scramble with a fork (make sure you puncture the yolk, or it might explode 😬). Cook in the microwave for about approximately 30 seconds per egg. All microwaves seem to cook a little different, so the first time you try this, you might start out with less time, then add a few seconds at a time until the eggs are how you like them (and then remember how long it took for next time!). In my microwave, 30 seconds for 1 egg, or 60 seconds for 2 eggs is just perfect! After the eggs are cooked, season with salt & pepper if you want. My kids like to add a sprinkle of shredded cheese and salsa. You could add anything you want…some leftover ham, bacon (yeah, you’re right, I’m pretty sure there’s no such thing as leftover bacon 😆), or some cooked veggies would be great!
Quinoa in the Instant Pot takes about 20 minutes start to finish, but only about one minute of that is actual hands-on time. It seriously couldn’t be easier, and it comes out perfect every time!
If you have leftover Quinoa, use it to make these yummy Power Muffins!
- 2 Cups Quinoa
- 3 Cups Water
- a pinch of salt
Add the quinoa, water, and salt to the Instant Pot insert.
Secure the lid on the Instant, making sure the valve is set to “seal” and not “vent.
Select Manual and set for 1 minute.
When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
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