Salsa Chicken & Southwest Quinoa

After my “John the Dietitian” meeting last week, I was inspired to try something new.  I like to ask John for suggestions of meals and snacks, and he’s helped out so much with that.  John has me addicted to plain fat free greek yogurt or fat free cottage cheese… topped with berries and a tablespoon of Polaner All-Fruit jelly.  YUM.

This week, John recommended cooking a chicken breast in a skillet… smothered in salsa.  Um, WOW!  So good.  The salsa is like, zero calories and absolutely zero points for Weight Watchers.  It has fiber and hardly any sugar.  What a great idea.

Beth’s Salsa Chicken

Recipe by:  It’s Good to be the Cook
Serves:  2 (1 WW point per oz of chicken)
  • 2 Chicken Breasts (i use 6-8oz)
  • Sea Salt, Black Pepper, Cayenne Pepper (if you dont’ want spicy try Paprika!)
  • 1 Jalapeno, seeded & sliced thin
  • 1/2 Onion, sliced thin
  • 1/2 Jar of your Favorite Salsa (15 oz)
  1. Marinate the chicken in the salsa for as long as you can.  
  2. Spray a grill pan with cooking spray.  Heat to medium-high temperature.  Take the chicken out of the salsa.  Reserve salsa.  Place the chicken on the hot pan and season the top.
  3. Place the onion and jalapeno ontop of the chicken.  Let the chicken cook for about 5 minutes (or longer, depending on thickness) without touching it.  Now, carefully flip the chicken to make the onion and pepper side-down.
  4. Let it cook for another 5 minutes, flip again, then dump the salsa ontop.  Cook until the chicken is done (reaches 165 degrees inside).  Serve and enjoy!

My chicken grilling with some seasoning!

How pretty!

Oh… and by the way… I’ve fallen in love.

I’ve fallen in love quinoa (keen-wah… in case you’ve always wondered) !  I know I’m a little late to the Quinoa Party… but seriously.  WOW.  This wasn’t the first time I’ve enjoyed it or tried it, but the first time I’ve made it myself.  I had always been a little intimidated and I don’t know why… doesn’t get much easier than that!

I made this “Southwest” Quinoa to go along with my Salsa Chicken.  I totally wished I had fresh Cilantro to really complete the southwest feel… but I didn’t.  Oh well!  It was still so good!

Southwest Quinoa

Serves:  4-6 (4 Points per Serving if you do 6)
Recipe by:  It’s Good to be the Cook
  • 1 Cup Quinoa, uncooked
  • 2 Cups Water (or chicken broth… I just didn’t have it)
  • 1/2 Can Corn
  • 1/2 Can Black Beans, rinsed
  • 2 Jalapenos, seeded and minced
  • 1 Tomato, cored and chopped
  • 1 Cup Onion, chopped
  • 1 Tablespoon Lime Juice
  • Sea Salt & Black Pepper
  1. Cook Quinoa according to the package directions:  Combine Quinoa and Liquid in a LARGE pot (it will almost triple in size!).  Bring the quinoa to a boil, lower temperature to LOW, then cover.  Simmer for 15 minutes covered.
  2. Fluff with a fork when it’s done and take off of the heat.  Make sure all of the liquid has been absorbed.  Add all of the rest of the ingredients and stir.  Serve!

    The uncooked quinoa floats ontop of the water before it boils. Just stir it in and get it goin before you turn the heat all the way down.

    Everything that’s going into the Quinoa

    Finished product

I loved this and it went perfectly with the salsa chicken.  It was fresh and spicy and delish.  Try Quinoa ASAP… it is awesome and so healthy!


One thought on “Salsa Chicken & Southwest Quinoa

  1. Pingback: Healthy Dinner Idea: Veggie Quinoa & Poached Eggs | It's Good to be the Cook

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