Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 3 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup uncooked quinoa, rinsed
  • 1/2 cup long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 15 oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Instructions:

  1. Combine chili powder, cumin, smoked paprika, salt, and pepper in a bowl. Toss the cubed chicken in the spice mix until evenly coated.
  2. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until a deep golden crust forms. Remove chicken from the pan and set aside.
  3. In the same pan, add 1 tbsp olive oil. Stir in the rinsed quinoa and rice, cooking for 2-3 minutes until the grains smell nutty.
  4. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in chicken broth, scraping the bottom of the pan to release browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed.
  6. Remove lid and stir in corn, black beans, and diced bell pepper.
  7. Return the seared chicken and its accumulated juices to the pan. Stir in lime juice and chopped cilantro before serving.