- Homemade Salsa:
- 4 Roma tomatoes, seeded and diced
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 fresh jalapeno pepper, chopped
- 1/2 lime, juiced
- Skillet Chicken and Quinoa:
- 2 cups chicken broth, divided
- 1/2 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 1 pound ground chicken
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup prepared salsa
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 1 lime, juiced
- 2 avocados, halved and pitted
- salt and ground black pepper to taste
- Mix tomatoes, red onion, cilantro, jalapeno pepper, and juice of 1/2 lime together in a bowl. Cover and place in the refrigerator.
- Combine 1 cup chicken broth and quinoa in a small pan. Bring to a boil. Reduce heat, cover, and simmer until chicken broth is absorbed, about 15 minutes. Remove from heat.
- Heat olive oil in a large skillet over medium heat. Cook and stir sweet onion until softened, about 5 minutes. Add chicken; cook and stir until no longer pink, 6 to 8 minutes. Stir in cooked quinoa, remaining 1 cup chicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer over low heat for 10 minutes.
- Remove skillet from heat. Squeeze lime juice all over. Divide among serving bowls. Top each serving with homemade salsa and 1 avocado half. Season with salt and pepper.
04/25/2018
recipepes.com
Skillet Chicken and Quinoa with Fresh Salsa, recipe
PT15M
PT1H
5
455 calories
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