Creado con IA
Mexican-Style Chicken and Quinoa Skillet
35 min 406 kcal por ración Media
Ingredientes
4 Raciones
- quinoa1 cup
- chicken breast300 grams
- canned black beans1 cup
- corn kernels1 cup
- red onion1 medium
- jalapeño pepper1 medium
- olive oil2 tablespoons
- ground cumin1 teaspoon
- chili powder1 teaspoon
- shredded Monterey Jack cheese0,5 cup
- chopped cilantro0,25 cup
- lime1 medium
Preparación
- 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
While the quinoa cooks, dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
- 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
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
Add the cooked quinoa, black beans (drained and rinsed), corn kernels, ground cumin, and chili powder to the skillet. Stir well to combine.
- 6
Return the cooked chicken to the skillet and mix everything together. Cook for another 2-3 minutes until heated through.
- 7
Sprinkle the shredded Monterey Jack cheese evenly over the skillet. Cover and let it melt for 2 minutes.
- 8
