Updated: May 13, 2020
Serves: 4-6 people
1-2 tablespoons of coconut oil or ghee
2 boneless chicken breasts cut into ½ cubes
1 cup diced red onion
2 garlic cloves, minced
1 bell pepper, sliced
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
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground pepper
¼ cup fresh cilantro, chopped
½ cup shredded Colby cheese
1 avocado, diced
¼ cup diced green onions
2 spoons of tomato paste
1 can of corn
2 (4oz.) cans diced green chilies (optional)
Heat a large skillet to medium high heat.
Add coconut oil or ghee 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 a plate. Set aside.
Add onions to pan. Sauté until translucent, approximately 3-4 minutes.
Add in garlic, sauté for 30 seconds and immediately add the peppers. Sauté for 1-2 minutes.
Add the green chilies, pinto beans, chicken broth, tomatoes, quinoa, cumin, paprika, salt, ground pepper, tomato paste, corn, lemon zest and cilantro to the pan.
Stir and bring to 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 is melted.
Serve with fresh avocado, green onions and fresh cilantro.
Chicken, green chilies and cheese are optional. I skipped then this time and this dish still delicious. 😋
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