Mexican-Style Chicken & Poblano Quinoa

Method

1. 1

   Prep the ingredients

   Rinse the quinoa, cut the chicken breast into 2 cm pieces, seed and dice the poblano pepper, drain and rinse the black bean, and juice the lime on a cutting board.
2. 2

   Cook the quinoa

   Combine the quinoa and chicken broth in a medium saucepan; bring to a boil over high heat, cover, and reduce to low heat without stirring.

   15 min

   Tip: Keep the lid on while it cooks so the broth-to-grain ratio stays steady.

3. 3

   Brown the chicken

   Heat the olive oil in a large skillet over medium-high heat, add the chicken breast and cumin, and turn the pieces occasionally; season with 1/2 tsp salt and 1/4 tsp black pepper.

   9 min
4. 4

   Cook the vegetables

   Add the poblano pepper and corn to the skillet; stir over medium heat for 3 minutes, then add the black bean and cook, stirring gently.

   8 min
5. 5

   Finish and serve

   Fluff the quinoa with a fork and stir in the lime juice; taste and adjust the chicken mixture with up to 1/4 tsp salt and a few grinds of black pepper, then serve together.

   2 min