|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Sweet & Spicy Flavor, (1.5 lbs.)|
|4||tbsp olive oil|
|1||sweet onion, sliced|
|1||green bell pepper, sliced|
|1||red bell pepper, sliced|
|1||cup quinoa, cooked in 2 cups of water or broth|
|1||can black beans, drained and rinsed|
|1/2||cup chicken broth|
|1/2||cup chopped cilantro|
|crumbled goat cheese|
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cooked quinoa, the black beans, the juice of one lime, and ¼ cup chicken broth. Cook uncovered until heated through. Stir in the chopped cilantro, remove from heat and transfer to a bowl.
In the same skillet, heat 1 tablespoon of olive oil. Add the sliced onions and peppers and sauté for 5 to 7 minutes, until onions and peppers are tender. Transfer vegetables to platter with the chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove the chicken from the sweet and spicy marinade package. Add chicken breasts to skillet and sauté 3 to 4 minutes per side or until a thermometer inserted into the thickest part of breast registers 170°F. Remove chicken from skillet and let rest for 2 to 3 minutes. Slice into strips and tent with foil to keep warm.
Fill warm tortillas with the chicken and sautéed vegetables. Serve with Crumbled Goat Cheese, Diced Avocados, and Lime Wedges, if desired.