Chicken Quinoa

Ingredients

2 tablespoons olive oil
2 boneless, skinless, chicken breasts, diced
Kosher salt and black pepper, to taste
2 cloves garlic, crushed
1 jalapeno, diced
1 cup quinoa (170 g), rinsed
1 cup vegetable broth (235ml)
15 oz fire-roasted black beans (400 g)
½ teaspoon ground cumin
1 Teaspoon chilli powder
1 avocado, diced
2 tablespoons chopped fresh cilantro, plus more for garnish
1 lime, juiced

Method

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with salt and pepper, then cook until no longer pink.

2. Add the garlic and the jalapeno and cook until fragrant, about 2 minutes.

3. Add the quinoa, vegetable broth, fire-roasted tomatoes, corn, black beans, cumin and chilli powder and season with salt and pepper. Stir to combine. Cover and simmer until the qunioa is cooked through, about 30 minutes.

4. Stir in the avocado, cilantro and lime juice.

5. Divide between serving bowls and garnish with more cilantro.

6. Enjoy!