|1||pkg PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts|
|1||cup Mojo Criollo marinade|
|3||tbsp Extra Virgin Olive Oil, divided|
|1||cup Organic Quinoa|
|1||tsp GOYA® Adobo seasoning, divided|
|1/2||cup fresh cilantro, chopped, divided|
|1||can Whole Kernel Corn, drained|
|1||can Low Sodium Pinto Beans, drained and rinsed|
|1/2||cup red bell pepper, chopped|
|1/2||cup red onion, chopped|
|1/2||cup sour cream|
|1/2||cup Pico de Gallo Salsa, strained|
In a resealable plastic bag, combine the chicken breasts and Mojo Criollo marinade. Toss to coat chicken well. Marinate in the refrigerator for 30 minutes to 4 hours. When marinated, heat a grill pan or sauté pan and 2 tablespoons of olive oil over medium-low heat. Remove chicken from the marinade, letting the excess drip away. Cook chicken breasts for 8 to 10 minutes per side until cooked thoroughly. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer chicken to a cutting board and let rest for 2 to 3 minutes. Slice into strips.
In medium saucepan, bring 1 ½ cups water to a boil. Add quinoa, the remaining 1 tablespoon of olive oil and ½ teaspoon Adobo seasoning. Simmer until tender, about 14 to 18 minutes, then remove from heat. Stir in the juice of 1 lime and ¼ cup of the chopped cilantro.
In a bowl, combine corn, pinto beans, red bell pepper, red onion, the juice of 2 limes, remaining ¼ cup of chopped cilantro and ½ teaspoon of Adobo seasoning. Set aside. In another bowl, combine the sour cream and the salsa. Set aside.
Serve sliced chicken and bean mixture over the cilantro-lime quinoa, finish with a dollop of sour cream salsa. Also serve with tortilla chips and the remaining GOYA® Pico de Gallo Salsa on the side.
When sautéing meat, always place the presentation side down first in the skillet.That will ensure a beautifully seared presentation. The high sugar content in the marinade will caramelize quickly so be careful not to let the chicken burn.