A quick and easy way to make a delicious healthy meal!
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
300 calories; 11.3 g total fat; 35 mg cholesterol; 912 mg sodium. 32.5 g carbohydrates; 17.6 g protein; Full Nutrition