Chicken Quinoa Skillet

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

3/4 cup quinoa (dry)

1 1/2 cups water or broth

1 tablespoon olive oil, divided

1 pound chicken breast, diced into 1-inch pieces

1 1/2 tablespoons taco seasoning (divided)

1 cup diced onion (120 grams)

3 cups diced bell pepper (360 grams)

1 15.5-ounce can black beans, drained and rinsed (1.5 cups/240 grams)

1/3 cup salsa

1/2 heaping cup shredded cheddar cheese (1.5 ounces)

salt and pepper, to taste

toppings - avocado, cilantro, salsa, sour cream/yogurt...

Directions

Make your quinoa. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.

Prep the veggies and chicken while the quinoa cooks.

Cook the chicken. Heat a large nonstick pan over medium heat and add 1/2 tablespoon oil. Add chicken and salt and pepper and let cook on one side, about 2 minutes. Flip, add 1 tablespoon taco seasoning, and cook another 3-4 minutes, stirring occasionally, until browned on the outside. Remove from the pan (along with most of the juices) and set aside.

Cook veggies. Add remaining 1/2 tablespoon oil and add onions and salt and pepper and saute for 3 minutes. Add peppers and remaining 1/2 tablespoon taco seasoning and saute for another 5-6 minutes. Turn down the heat to low.

Add the remaining ingredients to your pan. Your quinoa should be done by now. Fluff with a fork and add it to the pan along with your cooked chicken (and the juices!), black beans, and salsa, and stir well to combine.

Melt cheese. Sprinkle with shredded cheese, put a lid on the pan, and let melt (about 2 minutes).

Enjoy! Top with toppings and enjoy!

Nutrition

• Serving Size: 1 serving (1/4 of recipe
• Calories: 461 kcal
• Total Fat: 13 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 7.5 g
• Cholesterol: 94 mg
• Sodium: 589 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 12 g
• Total Sugars: 8 g
• Protein: 39.5 g