Ingredients1 h 1 m servings 597
- 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.
Per Serving: 597 calories; 25.8 55.2 41.1 69 1547 Full nutrition
ReviewsRead all reviews 4
Tasty; I did make a few slight changes due to lack of ingredients and a low tolerance for spice! but I liked the fresh pico de gallo topping as an accent to the cooked chicken & quinoa. I will p...
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