Quick, Easy, and Packed with Flavor
Craving something savory and filling in the morning? These breakfast quesadillas are the answer. They’re loaded with protein from eggs and black beans, plus gooey cheese and a golden crispy exterior.
Contents
Why You Should Try It
- Ready in 15 minutes
- Kid-friendly and highly customizable
- Easy to freeze and reheat
- Budget-friendly and filling
Mexican-Inspired Morning Fuel
This meal is inspired by traditional Mexican flavors but made simple enough for a weekday breakfast. The cumin and beans give it depth, while melty cheese brings comfort in every bite.
Creamy Chicken and Mushroom Rice
Creamy Chicken and Mushroom Rice is a hearty, one-pan lunch dish made with tender chicken, sautéed mushrooms, and fluffy rice simmered in a savory broth. Finished with a touch of cream, it’s rich, comforting, and perfect for a satisfying midday meal.
Ingredients
- 100 g olive oil
- 2 boneless, skinless chicken breasts
- 1 cup mushrooms
- 2 cup chicken broth
- Salt and pepper to taste
- 2 cup heavy cream
Instructions
- Heat olive oil in a pan over medium heat. Add chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pan, add onion and garlic. Cook for 2 minutes, then add mushrooms and sauté until soft.
- Stir in the rice and cook for 1–2 minutes to lightly toast.
- Pour in chicken broth. Bring to a boil, then reduce heat and cover. Simmer for 15–18 minutes, or until rice is cooked.
- Stir in the cream and return the cooked chicken to the pan. Cook for 3–4 more minutes.
- Garnish with chopped parsley and serve warm.
Notes
Use boneless thighs for juicier chicken. Add spinach or peas for extra color and nutrition.
How to Serve
Serve with your favorite salsa, sour cream, or guacamole on the side. It’s also a great on-the-go breakfast—just wrap it in foil and take it with you.
