One-Pan Southwestern Chicken Quinoa
for 4 servings
2 tablespoons olive oil
2 chicken breasts, diced
2 cloves garlic, crushed
1 jalapeño, diced
1 cup quinoa
1 cup vegetable broth
15 oz black bean, 1 can
15 oz fire-roasted diced tomato, 1 can
1 cup corn
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
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.
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