One-Pot Chili Lime Chicken & Quinoa

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Lime juice

  Raw

  1 lime yields or 44g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  4 cloves, minced or 12g

• Green beans

  Snap beans, raw

  8 oz or 227g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. In a medium bowl, combine the chicken strips with half of the olive oil, half of the lime juice, half of the chili powder, half of the ground cumin, half of the salt, and half of the ground pepper. Marinate for 15 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add the marinated chicken tenders and cook for 1 minute on each side. Transfer to a plate.
3. Reduce the heat to medium and add the remaining olive oil. Sauté the onion until tender, about 4 minutes. Stir in the garlic, remaining chili powder, cumin, salt, and pepper. Cook for 30 seconds.
4. Stir in the quinoa, halved green beans, chopped tomatoes, and chicken broth. Bring the mixture to a boil, cover, and simmer for 15 minutes.
5. Nestle the chicken strips into the quinoa mixture and pour in any accumulated juices. Re-cover the skillet and continue to simmer until the chicken is cooked through and the quinoa is tender, about 15 minutes.
6. Top with the remaining lime juice, garnish with cilantro, and serve.

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