Rating
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
1

Coat the chicken with Cajun spices, and black pepper.

2

Cook 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.

3

Sauté 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.

4

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

5

Red Pepper flakes to taste. Buon Appetito!

Ingredients

 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

Directions

1

Coat the chicken with Cajun spices, and black pepper.

2

Cook 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.

3

Sauté 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.

4

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

5

Red Pepper flakes to taste. Buon Appetito!

Southwestern Style Quinoa and Blackened Chicken