99% would make again
One-Pan Southwestern Chicken Quinoa
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 (400 g), 1 can
- 15 oz fire-roasted diced tomato (400 g), 1 can
- 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
Nutrition Info
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- Calories 507
- Fat 13g
- Carbs 61g
- Fiber 13g
- Sugar 6g
- Protein 38g
Estimated values based on one serving size.
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!