Ingredients
4
4 servings
- •2 tablespoons olive oil
- •2 boneless, skinless, chicken breasts, diced
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •2 cloves garlic, crushed
- •1 jalapeño, diced
- •1 cup quinoa, rinsed
- •1 cup vegetable broth
- •15 oz fire-roasted diced tomato
- •1 cup corn
- •15 oz black beans
- •½ teaspoon ground cumin
- •1 teaspoon chili powder
- •1 avocado, diced
- •2 tablespoons chopped fresh cilantro, plus more for garnish
- •1 lime, juiced
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with salt and pepper, then cook until no longer pink.
- Add the garlic and jalapeño and cook until fragrant, about 2 minutes.
- Add the quinoa, vegetable broth, fire-roasted tomatoes, corn, black beans, cumin, and chili powder and season with salt and pepper. Stir to combine. Cover and simmer until the quinoa is cooked through, about 30 minutes.
- Stir in the avocado, cilantro, and lime juice.
- Divide between serving bowls and garnish with more cilantro.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 763
- Carbohydrate: 75g
- Fat: 33g
- Fiber: 15g
- Protein: 38g
- Sugar: 9g
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