YOUR SOLIN GENERATED RECIPE
Spicy Ground Chicken and Crispy Veggie Skillet
Savor a bold, vibrant skillet featuring spicy ground chicken paired with a medley of crispy veggies and fluffy quinoa. This dish offers a satisfying blend of heat and crunch, with tender chicken and lightly sautéed bell peppers, zucchini, and onion, all brought together with a dash of chili and garlic powder.
INGREDIENTS
6 ounces Ground Chicken
1 medium Red Bell Pepper
1 small Zucchini
1/4 cup Yellow Onion, diced
1 teaspoon Olive Oil
1/2 cup Cooked Quinoa
1/4 teaspoon Garlic Powder
1/4 teaspoon Chili Powder
PREPARATION
Heat the olive oil in a large skillet over medium heat.
Add the diced yellow onion and sauté for about 2 minutes until slightly softened.
Stir in the sliced red bell pepper and zucchini, cooking for another 3-4 minutes until they start to become tender.
Push the vegetables to the side and add the ground chicken. Break it apart as it cooks, stirring until it is no longer pink.
Season the chicken with garlic powder and chili powder, mixing everything together well.
Once the chicken is fully cooked and the vegetables are crisp-tender, stir in the cooked quinoa to combine all the flavors.
Taste and adjust seasonings if needed, then serve your spicy ground chicken and crispy veggie skillet warm.