This recipe was made in partnership with Unilever.
If you are looking for a quick and nutritious entrée for your college tailgate, this dish is for you!
Only one skillet required, this meal comes together in just three steps and can easily feed a hungry crowd.
I developed this recipe as a proud partner of Unilever’s 2018 Agents of Change. Unilever’s mission is to provide food that tastes good, does good and doesn’t cost the earth. Our goal as Agents of Change is to help change the way the world eats through education, nutritious recipe development and sustainable ingredient sourcing.
This recipe is made with NEW Knorr® One Skillet Meals, which feature a range of delicious meal starters that incorporate organic ancient grains like barley, farro, quinoa and whole wheat couscous.
All you have to do is add protein and fresh vegetables to create a satisfying meal and that’s exactly how this meal came together!
For this dish, I used Knorr® One Skillet Meal Southwestern Chicken Brown Rice and Quinoa meal starter, seasoned with smoked chipotle and lime flavor. All I did was add roasted corn, bell peppers and chicken with cilantro and guacamole at the end. Since brown rice and quinoa are great carbohydrates options, I swapped out tortillas for lettuce cups to help balance out the meal. These check your veggies, whole grains and protein boxes to keep you feeling satisfied and nourished.
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