Southwest Chicken Quinoa Bowl
: Margaret Anne
Prep time:
Cook time:
Total time:
Yield: 4 servings
- 3 tablespoons vegetable oil
- 2 medium chicken breasts
- 1 tablespoon minced garlic
- 1 teaspoon red pepper flakes
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 cup truRoots Organic Accents Sprouted Quinoa Trio (or just regular quinoa)
- 1 cup chicken broth, diced
- 1 (15 oz.) black beans, drained
- 1 (15 oz.) diced tomatoes, drained
- 1 cup corn
- 1 avocado, diced
- 1 lime
- ¼ cup chopped cilantro
- salt and pepper to taste
- Heat the vegetable oil in a large skillet over medium high heat.
- Add the diced chicken breast into the skillet and cook until chicken is thoroughly cooked.
- Add in the minced garlic, red pepper flakes, cumin, chili powder, quinoa, chicken broth, black beans, diced tomatoes, and corn.
- Cover and simmer for 30 minutes, or until the quinoa has absorbed all of the liquid.
- Add in the avocado and cilantro and stir. Top with cilantro, lime wedges, and sour cream.
Recipe by Natural Chow at http://naturalchow.com/2017/10/southwest-chicken-quinoa-bowl/
3.4.3177