Lunch Taco Plate Recipe
2 shredded chicken tacos. Served with quinoa rice, black beans, and chips & salsa.
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Ingredients
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Tacos
Quinoa Rice
Black Beans
Chips & Salsa
Method
Tacos
- 1
Prepare the Chicken
In a saucepan over medium heat, warm the shredded chicken until heated through. This should take about 5-7 minutes.
- 2
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
- 3
Assemble the Tacos
Place about 1/4 cup of warm shredded chicken onto each tortilla. Top with shredded lettuce, diced tomatoes, sour cream, shredded cheese, and hot sauce as desired.
Quinoa Rice
- 4
Rinse the Quinoa
Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes.
- 5
Cook the Quinoa
In a pot, combine the rinsed quinoa, water or chicken broth, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- 6
Fluff the Quinoa
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Black Beans
- 7
Heat the Black Beans
In a small saucepan, combine the canned black beans (drained and rinsed), garlic powder, cumin, and salt. Heat over medium heat for about 5-7 minutes until warmed through.
Chips & Salsa
- 8
Serve the Chips
Place tortilla chips in a bowl and serve with salsa on the side.
