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Chicken and Quinoa Fiesta Bowl

Chicken and Quinoa Fiesta Bowl
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Served topped with diced avocado, shredded cheese, and chopped tomatoes.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
  2. Add all ingredients to the freezer bag except for water.  
  3. Remove as much air as possible, seal, and freeze for up to three months. 

To Cook in Crockpot:

  1. Add water.
  2. Cook on “low” setting for 4-6 hours. 
  3. Shred the chicken and fluff the quinoa.

To Cook in Instant Pot

  1. Add all the contents from the freezer bag along with water to Instant Pot and pressure cook with the valve sealed for 25 minutes.
  2. Natural release. 
  3. Shred the chicken and fluff the quinoa.


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