1 lb boneless skinless chicken breasts
1 cup onions chopped finely
1 cup carrots chopped in small pieces
1 15 oz can diced tomatoes
1 15 oz can black beans rinsed + drained, low/no salt added
1 15 oz can pinto beans rinsed + drained, low/no salt added
1 cup quinoa
1 teaspoon onion powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1.5 quarts chicken stock (6 cups) low or no salt added
Chop onions and carrots. (Optional: add olive oil and sauté for 5 minutes before turning instant pot on.)
In a large pot. Lay chicken breasts along the bottom of the pot. Cover chicken with chopped veggies, diced tomatoes, quinoa beans and spices.
Stir to combine. Add broth, cover the pot and bring to a boil. Once boiling, reduce to a simmer for 15 minutes.
Remove the chicken breasts from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the shredded chicken and beans in with the other ingredients. Add beans. Serve with fresh avocado, guacamole or even cheddar cheese.
YOU ARE READING
Recipes for my Broken Heart
SachbücherRecipes I want to save but people no longer keep recipe boxes nor is my handwriting good enough anyway lol. Complete randomness may be found here. I may organize one day but until then there will be deserts mixed sit vegan mixed with chicken, beef...
