A simple combination of organic chicken stock, lime juice and lime zest work together to give fresh, citrusy flavor to chicken, corn and quinoa. It's a one skillet dish that elevates chicken to a whole new level of deliciousness.
cost per recipe: $10.03
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons olive oil
large onion, chopped (about 1 cup)
cup frozen whole kernel corn, thawed
cup uncooked red quinoa or regular (white) quinoa, rinsed
cups Swanson® Organic Chicken Stock
tablespoons lime juice
teaspoon grated lime zest
cup chopped fresh cilantro
Season the chicken as desired. Heat half the oil in a 12-inch skillet over high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the onion, corn and quinoa and cook for 3 minutes or until the onion is tender-crisp, stirring often.
Add the stock and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 5 minutes or until the stock mixture is slightly reduced. Stir in the lime juice and lime zest. Cook for 5 minutes or until the quinoa is tender.
Return the chicken to the skillet. Cook for 3 minutes or until the chicken is cooked though. Sprinkle with the cilantro.