New You Boot Camp Lemon Garlic Chicken
16th July 2015
New You Boot Camp BBQ Spicy Chicken
28th July 2015
Ingredients
- 2 red bell peppers
- 2 poblano chilies
- 4 tsp coconut oil
- 3 cups courgette chopped
- 1 1/2 cups onion chopped
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp Spanish smoked paprika
- 1/2 cup water
- 1/3 cup quinoa uncooked, rinsed
- 1/4 tsp Himalayan Crystal Salt
- 14 1/2 oz tomatoes fire-roasted diced with chipotles, undrained
- 15 oz pinto beans no-salt-added, rinsed and drained
- 1 cup organic vegetable stock low-sodium
Servings:
Instructions
- Preheat broiler.
- Cut bell peppers and chilies in half lengthwise; discard seeds and membranes.
- Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened.
- Place in a paper bag; fold to close tightly.
- Place in a paper bag; fold to close tightly.
- Let stand 10 minutes. Peel and coarsely chop.
- Heat a large Dutch oven over medium-high heat.
- Add coconut oil to pan; swirl to coat. Add courgette, onion, and garlic; saute 4 minutes. Stir in chili powder, cumin, and paprika; saute for 30 seconds.
- Add roasted peppers and chilies, 1/2 cup water, and remaining ingredients; bring to a boil.
- Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.
