|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|3/4 cup||(175 mL) Quinoa, rinsed and drained (uncooked)|
|1 can||(19 oz/540 mL) black beans, rinsed and drained|
|2 cups||(500 mL) Salsa|
|1/2 cup||(125 mL) Grated light Cheddar cheese|
|1/4 cup||(60 mL) Chopped fresh cilantro or thinly sliced green onions (optional)|
|Salt and pepper|
SEASON the chicken with salt and pepper. Place in a slow cooker along with quinoa, black beans, and salsa. Stir to combine. Cover and cook on high for 3 hours or on low for 6 hours or until the internal temperature of the chicken has reached 165°F (74°C).
SERVE the chicken sprinkled with cheese, cilantro or green onions and avocado. If it is too thick, use a little chicken broth to thin to a saucier version.
Add chopped fresh chilies for a spicy kick!
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