Make One Pot Mexican Quinoa with Chicken Meal in 30 Minutes

Rinse the quinoa under cold water and drain.

In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.

Add red onion and garlic to the skillet, sauté for 2-3 minutes until softened.

Stir in black beans, corn, red bell pepper, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes until heated through.

Add the cooked quinoa to the skillet and mix well to combine all ingredients.

Remove from heat and stir in chopped cilantro and lime juice.

Serve warm, garnished with additional cilantro if desired.

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