Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 cup white quinoa, thoroughly rinsed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 cup chunky salsa (no sugar added)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1 avocado, diced

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat.
  2. Add the cubed chicken and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken develops a mahogany-colored exterior. Remove the chicken from the pan and set aside on a plate.
  3. In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
  4. Stir in the minced garlic, smoked paprika, cumin, and chili powder; toast for 30 seconds until fragrant.
  5. Add the rinsed quinoa to the skillet and stir to coat every grain in the spiced oil.
  6. Pour in the chicken broth and salsa, scraping the bottom of the pan to release the browned bits.
  7. Stir in the black beans and corn.
  8. Return the seared chicken and any accumulated juices to the pan.
  9. Bring to a simmer, cover, and cook until quinoa is tender and liquid is absorbed.
  10. Finish by stirring in fresh cilantro and lime juice. Serve topped with diced avocado.