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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.