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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Balsamic Chicken Marinade

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Balsamic Chicken Marinade


This is the best Balsamic Chicken Marinade you’ll ever make! Flavorful with balsamic vinegar, garlic and Italian season, it's perfect for BBQs and healthy dinners!


Ingredients

½ cup balsamic vinegar

2 tablespoons olive oil

1-2 tablespoons brown sugar optional to offset the acidity from the vinegar

1 teaspoon Dijon mustard

1 clove garlic minced (or more to taste)

2 teaspoons Italian seasoning

salt + pepper to taste (I use 1 - 1.5 teaspoons of regular table salt)

2 pounds boneless, skinless chicken breast


Instructions

Make marinade: Place all marinade ingredients in a measuring jug and whisk very well.

Marinate chicken: Place chicken in a ziploc bag (or alternatively in a shallow dish). Pour marinade on top, making sure all chicken pieces are covered all over. Seal dish or bag well and refrigerate for 15 minutes or up to overnight.

Cook chicken: Remove chicken from marinade, discarding bag and any excess marinade. Cook chicken your preferred way, until it reaches an internal temperature of at least 165°F.

Grill: Place chicken on a hot grill and grill 6-8 minutes on either side, or until chicken is done.

Skillet: Heat oil in a skillet. Add chicken and cook around 8-10 minutes on either side, or until chicken is done.

Oven: Place chicken in a baking dish and bake at 410°F for 15-25 minutes, or until chicken is done.

Balsamic Chicken Marinade


Notes

Use any chicken cut - boneless thighs or wings work especially great here, too.

You can cut the chicken in strips or in pieces, or pound it, before marinating.

Freeze the freshly marinated chicken for up to 3 months - defrost in the fridge overnight before using (if you’re using defrosted chicken, it is not recommend to re-freeze it).

Leftover chicken keeps in an airtight container in the fridge for 3 days, add it to salads for easy lunches.

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