One-Pan Southwestern Chicken Quinoa

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I have a new Facebook page obsession -> Tasty

It randomly popped up in my News Feed one day. It shows these great little videos which are time lapsed to show how you do a recipe really quick. The recipes are for the most part quick, simple and Tasty!

The one-pan southwestern chicken quinoa sounded particularly delicious to me so I decided to give it a go. 

These days I really enjoy a quick & easy meal – and one that only has one pot is even better! Hello less clean-up! I made a few random changes to this dish {like omitting the jalapeño so Brooks would enjoy it!}

How To:

Heat 2 Tbsp. olive oil in a large skillet over medium high heat. Dice 2 chicken breasts and cook thoroughly. Add salt and pepper to taste. Add 2 cloves crushed garlic.

Stir in 1 cup quinoa, 1 cup vegetable broth, 1 can black beans, 1 can fire-roasted diced tomatoes, 1 cup corn, 1 tsp. chili powder and 1/2 tsp. cumin; season with salt and pepper to taste. Cover and simmer until quinoa is cooked through, roughly 30 minutes. Stir in juice of 1 lime. Top with guacamole {or sliced avocado} and a sprinkling of cheese if you so desire!

// recipe a la Tasty

Simple, easy and delicious! Seriously, I can’t wait to make this dish again soon! It was a big hit with me, the hubs & the little man – so it was a major win in the dinner department!

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