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Erika's Mexican Chicken Quinoa Bowl

I make this all the time. It's great to make for the week ahead and take to lunch. Love, Erika Nwaneshiudu

Prep
Cook
Serves 6people
Ingredients
3/4
cup uncooked quinoa
1
-1/2 cups chicken stock
2
tbs olive oil
1
package thin sliced chicken breast, cut into bite-sized pieces
1
small onion, chopped
1
medium red or green bell pepper, chopped
1
can black beans, drained
1
can corn, drained
goya adobo seasoning
hot chile powder
salt & pepper
Directions
1.
Cook Quinoa first: In a small pot, combine the uncooked quinoa with the chicken stock on med-high heat. Once it starts to boil, lower heat to a simmer. Stir occasionally. The quinoa will be done when all the stock is absorbed. No need to cover the pot.
2.
Cook the chicken next: While the quinoa is simmering, place the olive oil in a large sauté pan on medium heat. When the oil is hot, add the onion. Season the chicken with Adobo and pepper, add to pan with onion.
3.
About half-way through cooking the chicken, add the bell pepper and stir the mixture. Add the corn and black beans, finally add the quinoa once cooked.
4.
Then season whole mixture with hot chile powder and additional salt/pepper to taste.
5.
Once chicken is cooked through, it's done!

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