Tantillo Recipes

Southwestern Style Quinoa and Blackened Chicken

April 7, 2016

Tantillo Recipes


1 cup quinoa, *cook according to box directions

1 bunch cilantro, ripped

1 yellow bell pepper

1 red bell pepper

2 oz Tantillo Extra Virgin Olive Oil, plus 1 tablespoon

2 thin chicken breast

2 tsp Cajun Spices

3 tsp Black Pepper

1 pinch sea salt

Lime – zest and then slice in half

Red pepper flakes to taste


1Coat the chicken with Cajun spices, and black pepper.

2Cook in Tantillo Extra Virgin Olive Oil on medium heat until thoroughly cooked. (Add more pepper to your liking) *Separately cook quinoa (according to directions on packet) and then place into a large bowl, add cilantro and stir.

3Sauté peppers in 1 tablespoon of Tantillo Extra Virgin Olive Oil for about 8 minutes on medium heat, add to bowl of quinoa mixture, and add in rinsed black beans.

4Add sea salt to quinoa mixture. Place next to blackened chicken on plate. Squeeze lime on top of whole plate and sprinkle lime zest.

5Red Pepper flakes to taste. Buon Appetito!


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