SSEL 1776 Diction

Bygone Restaurant

Season the chicken breasts with salt, black pepper, paprika, and cumin. Rub the spices evenly over the chicken.

Prepare the Chicken

Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

Cook Quinoa

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest.

Sauté Chicken

In the same skillet, add minced garlic and chopped bell peppers. Sauté for about 3 minutes or until the peppers are tender. Add spinach and cook until wilted, about 2 minutes.

Sauté Vegetables

Slice the cooked chicken into strips. In a large bowl, mix the cooked quinoa, sautéed vegetables, and sliced chicken. Drizzle with lemon juice and toss to combine.

Combine

Chicken Breast

Quinoa

Bell Peppers (mixed colors)

Spinach

Olive Oil

Garlic

Lemon Juice

Salt

Black Pepper

Paprika

Cumin

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Sauté the Aromatics

Stir in the minced garlic and ground beef. Cook until the beef is browned, breaking it apart with a spatula, about 8-10 minutes.

Add Garlic and Beef

Add the tomato sauce, kidney beans, chili powder, cumin, salt, and black pepper to the skillet. Stir until all ingredients are well combined.

Combine Ingredients

Reduce the heat to low and let the chili simmer for 20-30 minutes, stirring occasionally, to allow the flavors to meld.

Simmer the Chili

While the chili is simmering, prepare your garnishes. Chop the cilantro and set aside.

Prepare the Garnishes

Once the chili is ready, ladle it into bowls and top with chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.

Ssel 1776 Diction

Bygone Restaurant