One Pan Mexican Quinoa and Chicken

One Pan Mexican Quinoa and Chicken

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup Organic Quinoa
• 1 cup Vegetable Stock
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn kernels, thawed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 cups of rotisserie chicken, shredded
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.
2. Add in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin and season with salt and pepper. Bring to a boil and cover. Reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in chicken, avocado, lime juice and cilantro and serve.