Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 2 boneless chicken breasts, cut into 1/2″ cubes
  • 1 cup diced red onion
  • 2 garlic cloves, minced
  • 6 mini assorted color sweet red peppers, sliced
  • 2 (4 oz.) cans diced green chilis
  • 14 oz can low sodium pinto beans, rinsed and drained
  • 1 cup diced roma tomatoes
  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 2 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded colby cheese
  • 1 avocado, diced
  • 1/4 cup diced green onions

Instruction

  • Heat a large skillet to medium high heat.
  • Add olive oil to pan as well as diced chicken. Cook until chicken is no longer pink, turning throughout. About 5-7 minutes.
  • Remove chicken from the pan and put on plate. Set aside.
  • Add onions to pan. Saute until translucent, approximately 3-4 minutes.
  • Add in garlic, saute for 30 seconds and immediately add in mini peppers. Saute for 1-2 minutes.
  • Add in green chilis, pinto beans, chicken broth, roma tomatoes, quinoa, cumin, smoked paprika, salt, ground pepper, and cilantro to the pan.
  • Stir and bring to a boil.
  • Add chicken in, stir, cover, and reduce to simmer.
  • Simmer for 15-20 minutes, until liquid is evaporated and quinoa is cooked through.
  • Remove from heat.
  • Add cheese to the top. Place cover on and let sit for 1 minute until cheese it melted.
  • Serve with fresh avocado, green onions, and fresh cilantro.