Taco-Spiced Chicken Oats

Savory steel-cut oats cooked with chicken, peppers, mushrooms, and a homemade Taco-Bell-style spice blend.

Ingredients

• 1 cup steel-cut oats
• 1 3/4 cups water
• 1 chicken breast, cubed
• ½ onion, diced
• 2-3 mini bell peppers or 1 bell pepper, chopped
• 1 cup sliced mushrooms
• Taco-Spice Blend

FROZEN SUBSTITUTIONS: I tend to use frozen mushrooms because they last longer. If you use frozen vegetables, you can cook them alongside the chicken without issue or cook them separately based on your preference.

Optional Additions

• 2 avocados (½ per portion)

AVOCADO: Absolutely unnecessary. I only added this in when I made this recipe because I had extra on hand.

Method

1. Heat a pan over medium-high and add a small amount of oil.
2. Add the cubed chicken and season lightly with the taco spice blend.
3. Cook 8-10 minutes or until the chicken begins to brown.
4. Add the onion, peppers, and mushrooms.
5. Cook 4-6 minutes until the vegetables soften.
6. Stir in the steel-cut oats and let them soak up the flavors for about 30 seconds, pour in the water, and bring to a simmer.
7. Let everything simmer gently while stirring occasionally. The oats will slowly absorb the liquid and thicken the entire mixture. This usually takes 15-17 minutes. The final texture should be similar to risotto.
8. Divide into four portions.

Storage

• Refrigerate up to 5 days.

Nutritional Facts (Estimated)

Per portion

Per portion with ½ Avocado