After a busy weekend, Monday arrived way too early. That night I struggled to find an easy dinner that didn't involve microwaving a bag of popcorn. After a search through the pantry, fridge and freezer, here's what happened:
Season a couple of uncooked chicken breasts with smoked paprika and a pinch of salt.
Add a couple tablespoons coconut oil to a warm skillet. When the coconut oil becomes liquid, add 3 cloves of minced garlic.
When garlic becomes fragrant, add chicken. Cook until completely done (165 F); turning once half way through.
When done, remove chicken and cut into 1 inch cubes.
Place a ladle sized scoop of cooked quinoa on a plate. Top with diced chicken. Garnish with avocado, tortilla chips and hot sauce.
And this is why one should always have cooked quinoa on hand and leftover chips from the burrito joint.
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