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Mexican Chicken and Quinoa Recipe

Author: Kasey Trenum

Ingredients

  • 1 lb boneless skinless chicken chopped
  • 1 purple onion chopped
  • 1 tablespoon extra virgin olive oil
  • 1 cup corn
  • 1 can black beans
  • 1 14 oz can diced tomatoes
  • 3/4 cup quinoa
  • 1/4 cup salsa
  • 3 garlic cloves minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste

Instructions

  • Saute' chicken and onion in olive oil until browned on each side.
  • Combine all other ingredients in the pan except broth and stir well.
  • Add broth then cover and simmer on low for 20 minutes.
  • Garnish with cilantro and serve.