|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|
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.
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
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.
Fill warm tortillas with the chicken and sautéed vegetables. Serve with Crumbled Goat Cheese, Diced Avocados, and Lime Wedges, if desired.