Rating: 4.43 stars
27 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

We are trying to eat healthier, but we still want flavorful, so I came up with this recipe. My family loves it! Great served with chips, stuffed in half a zucchini (and baked), in a tortilla, or just by itself!

Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

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  • Mix chicken, garlic powder, and cayenne pepper together in a bowl.

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook and stir chicken mixture in hot oil until chicken is cooked through, 5 to 10 minutes. Drain and discard grease. Transfer chicken mixture to a bowl.

  • Heat remaining 1 teaspoon olive oil in the same skillet over medium-high heat. Cook and stir zucchini in hot oil until softened, about 4 minutes. Add cooked quinoa, chicken mixture, corn, black beans, tomatoes, and salsa to skillet; cook, stirring, until heated through and flavors have combined, 5 to 10 minutes. Sprinkle cheese over the top. Cover skillet and cook until cheese melts, 1 to 2 minutes.

Nutrition Facts

566 calories; protein 45.9g; carbohydrates 62.1g; fat 17g; cholesterol 94.7mg; sodium 2016.5mg. Full Nutrition
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