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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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Mediterranean Chicken Plate with Veggies & Fluffy Rice

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Mediterranean Chicken Plate with Veggies & Fluffy Rice



A vibrant and balanced meal featuring tender pan-seared chicken, steamed veggies, fluffy seasoned rice, fresh spinach, and a touch of Mediterranean flavor from olives and mustard. Clean, simple, and deeply satisfying!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Chicken:

300g chicken breast, sliced or filleted

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp black pepper

1/2 tsp salt

Optional: squeeze of lemon

For the Rice:

1 cup cooked rice

1 tsp butter or olive oil

Pinch of salt

Optional: 1 tsp lemon juice or parsley

For the Veggies:

1/2 cup broccoli florets

1 carrot, diced

6–8 asparagus spears

1 small handful fresh spinach

3–4 Kalamata or black olives

Extras:

1 tsp mustard

Black pepper to finish

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Chicken

Season chicken with garlic, paprika, salt, and pepper.

Heat olive oil in a pan and sear chicken 4–5 minutes per side until golden and cooked through.

Add a squeeze of lemon if desired.

Make the Rice

Mix warm cooked rice with butter or olive oil and salt.

Shape using a small bowl for a clean presentation.

Steam the Veggies

Steam broccoli, carrots, and asparagus for 4–6 minutes until tender-crisp.

Season lightly with salt and pepper.

Plate Everything

Add fresh spinach leaves, steamed veggies, olives, rice dome, and chicken slices.

Serve with a spoon of mustard on the side.

Finish

Add extra black pepper or a drizzle of olive oil on top for flavor.

Prep Time: 10 min

Cooking Time: 15–18 min

Total Time: 25–28 min

Kcal: ~520 kcal

Servings: 1

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