2 tablespoons chopped fresh cilantro, plus more for garnish
1 lime, juiced
Nutrition Info
Calories 763
Fat 33g
Carbs 75g
Fiber 15g
Sugar 9g
Protein 38g
How to Make It
1. Step
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season with salt and pepper, then cook until no longer pink.
2. Step
Add the garlic and jalapeño and cook until fragrant, about 2 minutes.
3. Step
Add the quinoa, vegetable broth, fire-roasted tomatoes, corn, black beans, cumin, and chili powder and season with salt and pepper. Stir to combine. Cover and simmer until the quinoa is cooked through, about 30 minutes.
4. Step
Stir in the avocado, cilantro, and lime juice.
5. Step
Divide between serving bowls and garnish with more cilantro.
