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Skillet Chicken and Quinoa with Fresh Salsa

Chef V

"A filling and fresh dish. Topping with the homemade salsa is a must!"
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1 h 1 m servings 597 cals
Original recipe yields 4 servings

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  1. Mix tomatoes, red onion, cilantro, jalapeno pepper, and juice of 1/2 lime together in a bowl. Cover and place in the refrigerator.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 597 calories; 25.8 g fat; 55.2 g carbohydrates; 41.1 g protein; 69 mg cholesterol; 1547 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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We really enjoyed this recipe. It was a good lite dinner or a nice full lunch. I used a prepared fresh salsa from our grocery store but kept everything else the same. Super healthy, filling a...

A bit like a cross between Spanish rice and chicken chili but with healthy quinoa. I did use a jalapeño in my salsa. I also served this with some guacamole and sour cream. Delicious

Im the Submitter of this recipe. I would like to add that i include 1 chopped jalapeno pepper in with the fresh salsa.