One-Pan Southwestern Chicken Quinoa

• olive oil2 tablespoon
• boneless, skinless, chicken breasts2
• kosher salt0
• freshly ground black pepper0
• garlic2 clove
• jalapeño1
• quinoa1 cup
• vegetable broth1 cup
• fire-roasted diced tomato1 can
• corn1 cup
• black beans1 can
• ground cumin½ teaspoon
• chili powder1 teaspoon
• avocado1
• chopped fresh cilantro2 tablespoon
• lime1

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Add the chicken breasts and season with salt and pepper, then cook until no longer pink.

3. 3

   Add the garlic and jalapeño and cook until fragrant, about 2 minutes.

4. 4

   Add the quinoa, vegetable broth, fire-roasted tomatoes, corn, black beans, cumin, and chili powder and season with salt and pepper.

5. 5

   Stir to combine.

6. 6

   Cover and simmer until the quinoa is cooked through, about 30 minutes.

7. 7

   Stir in the avocado, cilantro, and lime juice.

8. 8

   Divide between serving bowls and garnish with more cilantro.

9. 9

   Enjoy!