Mexican-Style Chicken and Quinoa Skillet

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

2. 2

   While the quinoa cooks, dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

3. 3

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

4. 4

   Dice the red onion and jalapeño pepper (remove seeds for less heat). Add them to the same skillet and sauté for 2-3 minutes until softened.

5. 5

   Add the cooked quinoa, black beans (drained and rinsed), corn kernels, ground cumin, and chili powder to the skillet. Stir well to combine.

6. 6

   Return the cooked chicken to the skillet and mix everything together. Cook for another 2-3 minutes until heated through.

7. 7

   Sprinkle the shredded Monterey Jack cheese evenly over the skillet. Cover and let it melt for 2 minutes.

8. 8

   Remove from heat. Top with chopped cilantro and squeeze the juice of 1 lime over the dish.

9. 9

   Serve hot and enjoy your Mexican-Style Chicken and Quinoa Skillet!