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.
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.
I have been looking for a quinoa recipe that wasn't to far out in the weeds. I wanted to introduce quinoa to the dinner table and I wanted to make sure the other ingredients were liked by all. The dish was liked by everybody. Easy to fix (I used a tri color quinoa) and had a good flavor. We also talked about the new recipe at dinner while we ate. Some one recommended that I buy a rotisserie chicken and chop the meat up, then add it in when the Quinoa was almost done cooking. This will a good go to dish when we are tired rice, potatoes and pasta.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.