Ingredients
for 4 servings
-
2 tablespoons olive oil - 2 chicken breasts, diced
- 2 cloves garlic, crushed
- 1 jalapeño, diced
-
1 cup quinoa (170 g) -
1 cup vegetable broth (235 mL) -
15 oz black beans, 1 can (400 g) -
15 oz fire-roasted diced tomato, 1 can (400 g) -
1 cup corn (175 g) -
1 teaspoon chili powder -
½ teaspoon cumin - salt, to taste
- pepper, to taste
- 1 avocado, diced
- 1 lime, juiced
-
2 tablespoons fresh cilantro, chopped, extra for garnish
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Preparation
- Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
- Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
- Cover and simmer until quinoa is cooked through, roughly 30 minutes.
- Stir in diced avocado, cilantro, and lime juice.
- Serve garnished with extra cilantro.
- Enjoy!
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Tips
-
Susan Mendez
Not a tip but i made this with a little less stock and made it into burritos!
2018-08-05T02:58:31Z Helpful (7) -
jgenge
This was so yummy! We used chicken broth instead of veggie broth. More flavor! Can’t wait to make it again.
2018-07-03T21:55:53Z Helpful (6) -
Joshua Enxing
Loved this recipe! I either use chicken thighs or just remove the breast after initial cooking and add it back at the end, as the breast dries out if you leave it in for the whole recipe. Additionally, I love adding about 1 cup of a shredded Mexican cheese blend to make it even better :)
2018-07-14T21:03:06Z Helpful (3) -
anniebeans
This was delicious, I made it for my dad and siblings and they loved it! We didn’t have cumin so we used garam masala. I also added more chili powder, to taste.
2018-07-03T23:19:44Z Helpful (3)
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