
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Protein-packed grilled chicken with vibrant salsa & quinoa – a feel-good, energy-giving meal!

A vibrant, chunky salsa packed with black beans, sweet corn, and crisp veggies. Tossed in a zesty lime dressing, it's the perfect dip for chips or a fresh topping for tacos and salads.
Serving size: 1 cup

Perfectly juicy and tender grilled chicken breasts with a simple, savory seasoning. This quick and healthy recipe is a weeknight dinner staple, perfect for salads, sandwiches, or as a main course.
Serving size: 1 piece

A simple guide to making perfectly fluffy quinoa every time. This versatile, protein-packed grain is a fantastic gluten-free alternative to rice or pasta, ready in under 20 minutes.
Serving size: 1 cup

Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


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Protein-packed grilled chicken with vibrant salsa & quinoa – a feel-good, energy-giving meal!
This mexican_american dish is perfect for dinner. With 449.64 calories and 44.440000000000005g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Salsa Base (5 minutes)
Whisk the Dressing (3 minutes)
Combine and Marinate (2 minutes + chill time)
Serve (1 minute)
Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Place them one at a time between two sheets of parchment paper or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 3/4-inch. This is the key to even cooking.
Season the Chicken: In a small bowl, whisk together the sweet paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Drizzle the olive oil over the chicken breasts, using your hands to coat them evenly. Sprinkle the spice mixture over all sides of the chicken, pressing it in gently to adhere.
Preheat and Prep the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Once hot, clean the grill grates thoroughly with a grill brush. Lightly oil the grates using a paper towel dipped in a high-smoke-point oil to prevent sticking.
Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Close the lid and cook for 6-8 minutes on the first side, resisting the urge to move them. Flip the chicken and cook for another 6-8 minutes on the second side, or until the internal temperature reaches 165°F (74°C) in the thickest part when checked with a meat thermometer.
Rest and Serve: Transfer the cooked chicken to a clean cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist result. Slice against the grain and serve immediately.
Measure the quinoa and place it in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers. This crucial step removes the natural bitter coating called saponin. Drain well.
Optional step for enhanced flavor: Heat the olive oil in a medium saucepan over medium heat. Add the rinsed and drained quinoa. Toast for 1-2 minutes, stirring constantly, until the grains are dry, slightly golden, and smell nutty.
Carefully pour the water (or broth) into the saucepan with the quinoa. Add the salt and give it one quick stir to combine.
Increase the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes.
After 15 minutes, all the liquid should be absorbed. Remove the saucepan from the heat and let it stand, still covered, for 5-10 minutes. Do not lift the lid during this time; this allows the quinoa to steam and become fluffy.
Remove the lid and gently fluff the quinoa with a fork, separating the grains. Serve warm as a side dish or let it cool to use in salads and other recipes.